Servings: 4 servings
Calories: 258kcal
Ingredients
Chicken
- 3 large chicken breasts cut in 1" cubes
- 1 tablespoon olive oil
- 1 head broccoli
- 1/2 large yellow onion
- 1 cup raw cashews
- 1 tablespoon black sesame seeds to taste
- 1/4 cup cilantro to taste
Sauce
- 1/2 cup coconut aminos
- 1/4 cup chicken broth
- 1/4 cup soft medjool dates pitted, about 4
- 2 tablespoons tapioca flour
- 1 garlic clove
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
Instructions
- Cut chicken breasts into 1" cubes. Heat a skillet over medium heat on the stove and drizzle with 1 tablespoon olive oil. Cook chicken in skillet for about 5-8 minutes (stirring on occasion) until just cooked through- when a piece is cut in half, there won't be any pink left.
- Chop broccoli and onion into bite size pieces and transfer chicken to a plate. Add broccoli and onion into skillet and cook with a drizzle of olive oil until just soft, but not mushy.
- In a blender puree ingredients for sauce until completely smooth, then pour over chicken. Stir in cashews, sesame seeds, and cilantro and serve.
Nutrition
Calories: 258kcal | Carbohydrates: 32g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 900mg | Potassium: 258mg | Fiber: 9g | Sugar: 13g | Vitamin A: 300IU | Vitamin C: 58.6mg | Calcium: 30mg | Iron: 1.3mg
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