1/2headbroccolicut into very small florets (~1.5 cups)
1small white oniondiced
1tablespoontoasted sesame oilfor cooking
1teaspoonarrowroot starch or tapioca
1teaspoontoasted sesame oil
1teaspoongranulated garlic powder
Trim large pieces of fat from the chicken dice into bite sized pieces. In a large skillet pan, cook the chicken on medium-high heat with some toasted sesame oil until fully cooked through. About 6-7 minutes.
Remove the chicken and set aside. Add the bell pepper, carrot, and onion to the pan at medium heat to soften up. Add more sesame oil if needed.
In a small bowl, whisk together the sauce ingredients: coconut aminos, honey, sesame oil, garlic, and ginger. Separately, combine arrowroot starch and water to create a slurry. Add both to the pan with the sautéed vegetables and let simmer on high heat. The sauce should thicken begin to lightly bubble and thicken.
Once the sauce is beginning to get thicker, add the cooked chicken, small broccoli florets, and raw cashews. Make sure everything is coated in the sauce and turn the heat down to low. Let simmer for a few more minutes to let broccoli soften and the flavors come together.
Serve with rice, lettuce wraps, or both. Enjoy!
Serve with cauliflower rice, brown rice, or on butter lettuce wraps.