Lightened Up Cashew Chicken

• 1 lb chicken breasts cut into 1 inch pieces

• sea salt and black pepper as needed

• 1 Tablespoon arrowroot starch or cornstarch

• 1 Tablespoon coconut oil

• 4 cups broccoli florets

• 3/4 cup roasted unsalted cashews

For the sauce:

• 6 Tablespoons  low sodium-soy sauce or coconut aminos

• 1 Tablespoon hoisin sauce 

• 3/4 Tablespoons apple cider vinegar

• 2 Tablespoons honey

• 2 Tablespoons arrowroot starch or cornstarch

• 1/2 teaspoon fresh minced ginger

• 2 cloves garlic minced

• 1/2 cup water (may need more if you want to thin out the sauce)

1. In a medium bowl, combine all the ingredients for the sauce. Set aside.

2. Season chicken with salt, pepper, cornstarch and 1 tablespoon of sauce/marinade.

3. Add oil to pan or wok over medium-high heat.

4. Add the chicken and stir-fry for 5-6 minutes, or until the chicken is starting to brown.

5. Toss in the broccoli and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and allow the sauce to bubble and thicken.

6. Remove from heat and serve! I added basmati rice but you can also eat alone, with cauliflower rice, or any other rice substitute you enjoy!