This is the kind of recipe I love making when I have a TON of veggies that I need to use up. Fresh, frozen, whatever… it all goes in! The important thing is… the sauce is so tasty that you can really add whatever you want. This recipe is gluten-free and paleo friendly. Are you vegan or vegetarian? Then don’t add meat or eggs, and feel free to use a meat replacement of your choice. It will still taste amazing!
RECIPE: Makes about 2-3 servings depending on your appetite
3 cups of mixed veggies of your choice (I chose broccoli, carrots, peppers, onions, snap peas)
2 Chicken breasts (OPTIONAL – can be taken out or replaced)
1 1/2 coconut oil – or butter/ghee
4 tbsp cup gluten-free tamari sauce OR coconut aminos
1/2 tbsp minced garlic
1 1/2 tbsp hot sauce
1/4 cup cilantro
1/2 lime – juiced
2 tbsp ginger
1/4 cup cashews – chopped
1 1/2 tbsp cashew butter
1 Egg (also optional, I love the flavor it adds)
TIP: If you choose to use chicken, I like to marinade it over night in some tamari sauce for as long as possible so it soaks in.
Cut up any vegetables you have and dice up the garlic, ginger and cilantro as well. Heat up two separate pans (if using meat). Use 1/2 tbsp coconut oil for the chicken and 1 tbsp of oil for the veggies – which should go in the larger pan. Chicken should be sliced and cooked over low-medium heat so that it will cook thoroughly, but won’t over cook the outside. Add the garlic to the vegetable pan, then top with the veggies. After 1 minute, add tamari sauce, lime, hot sauce, cilantro, ginger, cashews, and cashew butter. Stir so everything is coated evenly.
Once chicken is cooked through, so no pink is seen, add this to the veggie pan. Add the egg right on top and stir again until egg is cooked – like a scrambled egg. Pan of stir fry should only need a few minutes, test a few vegetables to see if they are done.
I eat this dish all the time, it is so packed with flavor and depth and the cashew butter really makes it stand out!