An easy 25-minute meal which can be made paleo and is a guilt-free version of the popular Chinese takeaway dish.
- 340g chicken breasts or thighs, cut into 1-inch pieces
- sea salt and black pepper as needed
- 1 tablespoon coconut oil (or olive oil)
- 1 head of broccoli cut into pieces
- 1 red bell pepper, cut into bite-sized chunks
- 3/4 cup roasted, unsalted cashews
Sauce and Marinade
- 6 tablespoons low sodium-soy sauce (coconut aminos for paleo version)
- 1 tablespoon hoisin sauce (make your own paleo version)
- 3/4 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 2 1/2 tablespoons corn flour
- 1/2 teaspoon fresh minced ginger
- 2 cloves garlic, minced
- 1/2 cup water, plus more as needed to thin out sauce
- red pepper chilli flakes
- toasted sesame seeds
- 1 green onion, sliced thinly
In a medium bowl, combine all the ingredients for the sauce. Set aside.
Season chicken with salt, pepper and 1 tablespoon of sauce/marinade.
Add oil to a wok or a large non-stick skillet over medium-high heat.
Add the chicken and stir-fry for 5-6 minutes, or until the chicken is starting to brown.
Toss in the broccoli and peppers and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour the remaining sauce and add the cashews. Toss everything together and allow the sauce to bubble and thicken. Season with salt, pepper or red pepper chilli flakes as needed.
Remove from heat and serve warm with rice or noodles. Sprinkle with sesame seeds and green onions if desired.