Ginger Cashew Stir-fry

Ingredients

For the sauce:

• 3 tablespoons cashew butter (or sub peanut butter, almond butter or tahini)

• 6 tablespoons coconut aminos

• 4 tablespoon freshly grated ginger

• 2 cloves garlic, minced

• 4 tablespoons warm water, to thin the sauce

• If you like it spicy: add a few shakes of red pepper flakes or a dash of cayenne pepper

For the stir fry:

• Cooking oil

• 2 tbsp Sesame oil

• 1 pound boneless skinless chicken breast, cut into bite sized pieces

• 2 cloves garlic, minced

• Green beans (frozen is fine!)

• 1 bunch green onions, thinly sliced (green and white parts divided)

• 1 red onion or yellow onion, chopped into big chunks

• 1 medium head broccoli, cut into florets

• 1 red bell pepper, julienned

• 4 large carrot, cut into coins

• 3 tbsp onion powder

• 3 tbsp garlic powder

To garnish:

• green onion

• sesame seeds

• 1/3 cup roasted cashews

Instructions

1. Steam all vegetables until soft (with exception of onion)

2. At the same time, sauté onion  and garlic with cooking oil until soft (remove from pan and set aside)

3. Sautee chicken with cooking oil, salt and pepper. Once cooked, add veggies and onion and 2 tbsp sesame oil.

4. Next prepare your stir fry sauce: In a medium bowl, whisk together the cashew butter, coconut aminos, ginger, garlic, warm water and red pepper flakes if desired. If needed, warm In microwave for a few seconds so it mixes together.

5. Now ready to cook stir fry! Add steamed veggies and onion to pan with chicken and mix. Add sauce to pan with additional garlic and onion powder and gently stirring to coat veggies. Turn heat to low- medium and let coat veggies and chicken. Add additional spices and coconut aminos to mix until desired taste.

6. Serve over rice or cauliflower rice. Sprinkle sesame seeds, cashews and green onion