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Chicken and Cashew Stir Fry

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Chicken and Cashew Stir Fry

Phase 3

Serves 4 | Prep time: 20 minutes | Total time: 20 minutes

Ingredients

  • 1 bunch green onions (scallions)
  • 1 pound skinless boneless chicken thighs
  • 1/4 teaspoon black pepper
  • 3 tablespoons grapeseed oil
  • 1 red bell pepper, chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 tablespoons finely chopped peeled fresh ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup low-sodium chicken broth
  • 1 1/2 tablespoons tamari
  • 1 1/2 teaspoons arrowroot
  • 3 drops liquid stevia
  • 3/4 cup raw cashews
  • Quinoa or wild rice

Directions

  1. Chop the scallions, separating the white and green parts.
  2. Pat the chicken dry, then cut it into 3/4-inch pieces and toss with the black pepper.
  3. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
  4. Add the oil, swirling to coat, then stir-fry the chicken until it’s golden in places and just cooked through, 4 to 5 minutes.
  5. Transfer the chicken to a plate with a slotted spoon.
  6. Add the bell pepper, garlic, ginger, red pepper flakes, and scallion whites to the wok and stir-fry until the peppers are just crisp-tender, 1 to 2 minutes.
  7. Stir together the broth, tamari, arrowroot, and stevia. Stir this mixture into the vegetables in the wok.
  8. Reduce the heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
  9. Stir in the cashews, scallion greens, and chicken, along with any juices accumulated on the plate.
  10. Serve over quinoa or wild rice.

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