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Chicken and Broccoli Stir-Fry with Cashews

Need an easy, healthy and delicious dinnertime meal? This is the one for you!

Dinner recipes: Chicken and Broccoli Stir-Fry with Cashews

There’s something about a chicken and broccoli stir-fry that screams “Chinese takeout!” But given that this is a healthier, tastier recipe than your standard MSG-fest, let’s call it “Chinese take-in.”

The slightly higher fat content in dark meat makes for a flavorful, moist dish (you can substitute breast meat if you like). Broccoli, an anti-inflammatory, is chockful of potassium, vitamin C and B vitamins. Cooking it increases vitamin absorption.

And cashews are a good source of iron, vitamin E and zinc. The blend of tamari, lime juice, ginger and maple syrup is so delicious you’ll be able to take that Chinese restaurant off the speed dial.

Ingredients

Juice of 1 lime

½ teaspoon sea salt

4 organic skinless, boneless chicken thighs, cut into bite-size pieces

2 teaspoons cornstarch

¼ cup cold water

½ cup tamari

¼ cup water

2 tablespoons maple syrup

2½ tablespoons freshly squeezed lime juice

2 tablespoons brown rice vinegar

3 teaspoons garlic, minced

3 teaspoons fresh ginger, minced

Pinch of cayenne pepper

1 teaspoon toasted sesame oil

½ pound broccoli

2 tablespoons light sesame oil

½ cup toasted cashews

Preparation

1. Stir juice of 1 lime and salt together. Add chicken to the blend and marinate for 20 minutes in the refrigerator. Whisk cornstarch with cold water until completely dissolved, making a slurry.

2. Stir tamari, water, maple syrup, lime juice, vinegar, 2 teaspoons garlic, 2 teaspoons ginger and cayenne together in small saucepan over medium-high heat and bring to boil. Lower heat and simmer, uncovered, till sauce begins to thicken and is reduced in volume by one-third, about 4 minutes. Stir in cornstarch slurry while whisking continuously, then stir in toasted sesame oil and remove from heat.

3. Meanwhile, cut broccoli florets into bite-size pieces. Trim and peel stems and cut into bite-size pieces, keeping separate from florets. Heat a wok over high heat for 2 minutes. Add light sesame oil and swirl to coat pan. Add remaining 1 teaspoon each of garlic and ginger, and stir-fry for 1 to 2 minutes, until aromatic.

4. Stir in chicken and toss constantly for 2 minutes. Add broccoli stalks and stir-fry till bright green, then add florets and continue stir-frying till bright and vibrant, about 2 minutes. Pour in the sauce and stir-fry another 30 seconds, tossing constantly.

5. Serve immediately, garnished with cashews.

Serves 6

*For a vegetarian version, use tofu or tempeh in place of chicken

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