Red Meat Allergy Friendly Cashew Chicken Stir-Fry
Total time45 min
Prep time20 min
Cook time15 min
4.8(8)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
- 2 tbsp tamari
- 1 tbsp arrowroot starch
For the sauce
- 3 tbsp tamari
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp arrowroot starch
- 1 tsp toasted sesame oil
- ½ tsp ground ginger
- ¼ tsp crushed red pepper flakes
For the stir-fry
- 3 tbsp avocado oil, divided
- 1 cup dry-roasted cashews (unsalted)
- 1 red bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 3 scallions, white and green parts separated, thinly sliced
For serving
- 2 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, toss the sliced chicken with 2 tbsp tamari and 1 tbsp arrowroot starch until evenly coated. Set aside to marinate for 10 minutes at room temperature.
- 2
In a small bowl, whisk together the 3 tbsp tamari, honey, rice vinegar, 1 tbsp arrowroot starch, sesame oil, ground ginger, and red pepper flakes until smooth. Set the sauce aside.
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