We like to use the cauliflower "rice" with this dish. I add the cashews because I love the crunch. This is always nice to have as leftovers for lunch.
Stir Fried Veggies with Chicken and Cashews
Serves 4
1 package riced cauliflower
4 cups broccoli florets cut into small pieces
1 lb chicken breasts
3 T coconut oil
2 cups mushrooms
1/2 cup diced onion
1 T fish sauce
2 T Braggs
1 T garlic
1/4 cup raw cashews
1/4 cup chicken broth
1 T corn starch
Microwave the chicken breasts until just barely done. Thin sliced cooks better in the microwave. In a Wok or very large skillet, stir fry the onions, garlic, broccoli and cauliflower until al dente. Add the mushrooms. Once the mushrooms start to glisten, add the sauces. Add the chicken cut into bite sized pieces. Whisk corn starch into the chicken broth and pour over the pan. Cook just until thickened and remove from heat. You don't want the veggies getting too soft.
Stir Fried Veggies with Chicken and Cashews
Serves 4
1 package riced cauliflower
4 cups broccoli florets cut into small pieces
1 lb chicken breasts
3 T coconut oil
2 cups mushrooms
1/2 cup diced onion
1 T fish sauce
2 T Braggs
1 T garlic
1/4 cup raw cashews
1/4 cup chicken broth
1 T corn starch
Microwave the chicken breasts until just barely done. Thin sliced cooks better in the microwave. In a Wok or very large skillet, stir fry the onions, garlic, broccoli and cauliflower until al dente. Add the mushrooms. Once the mushrooms start to glisten, add the sauces. Add the chicken cut into bite sized pieces. Whisk corn starch into the chicken broth and pour over the pan. Cook just until thickened and remove from heat. You don't want the veggies getting too soft.
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