Vegan Cashew Chicken Stir-Fry

Total time45 min

Prep time20 min

Cook time15 min

4.8

(8)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 tbsp tamari
1 tbsp arrowroot starch

For the sauce

3 tbsp tamari
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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