Cashew Chicken Stirfry

Check out my other new recipes here:
Protein Style Beef Burger
Low Carb Naked Chicken Burger
Low Carb Zoodles with Beef Bolognese

Prep Time: 20 minutes
Yields: 3
Cook Time: 25 minutes
Macros per serving: 23c/17f/33P
Calories: 375

*reduce the fat of this recipe by 5.3 grams per serving by eliminating the cashews

Ingredients:

300 gram Chicken Breast
1/4 cup All Purpose Flour
1/2 tsp pepper

¼ cup Braggs Liquid Aminos or Low sodium soy Sauce
3-4 cloves minced Garlic
2 Tbsp. Rice Vinegar
1 Tbsp. Stevia
2 Tbsp. ketchup
Red Pepper Flake to your taste
1/3 tsp. grated ginger

1 Tbsp. vegetable Oil
1 lb. Baby Bok Choy
3 cups of broccoli, bite size
1 bell pepper, sliced
50 grams unsalted cashews

Brown rice or cauliflower rice (optional)

Steps:

1. Slice chicken breast into strips.
2. Add the flour and pepper to a large re-sealable bag.  Add chicken, seal the bag and shake till chicken is coated thoroughly.
3. In a bowl mix together the Liquid aminos/soy sauce, garlic, rice vinegar, stevia, ketchup, chili flakes, and ginger to make the sauce.
4. Heat the vegetable oil is a large pan. Cook the chicken on high for 2 minutes or until it to seared on all sides it.
5. Reduce the heat to medium and the baby bok choy, broccoli and bell pepper. to the browned chicken. Cook for 2-3 minutes.
6. When chicken is almost done cooking add in the sauce.
7. Mix in or top with cashews just before serving.
8. Serve with cooked brown rice or cauliflower rice if you’re looking for a low carb option.