Spicy Ginger Cashew Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Broccoli

  Raw

  4 cup chopped or 364g

• Onions

  Raw

  ½ large or 75g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Liquid aminos

  Bragg's

  ½ cup or 120g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Dates

  Medjool

  4 date, pitted or 96g

• Tapioca Flour

  Bob's Red Mill

  6 tsp or 15g

• Garlic

  Raw

  1 clove or 3g

• Ginger

  Spices, ground

  1 ½ tsp or 3g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Cut the chicken breasts into 1" cubes.
2. Heat half of the olive oil in a skillet over medium heat. Cook the chicken for 5-8 minutes, stirring occasionally, until the internal temperature reaches 165°F and no pink remains. Transfer to a plate and set aside.
3. Chop the broccoli and onion into bite-sized pieces. Add to the skillet with the remaining olive oil. Cook until just soft, about 5-7 minutes.
4. In a blender, puree the liquid aminos, chicken broth, dates, tapioca flour, garlic, ginger, red pepper flakes, salt, and pepper until smooth.
5. Pour the sauce over the chicken, then stir in the cashews, sesame seeds, and fresh chopped cilantro. Serve immediately.

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