A fast, healthy and yummy mid-week meal that everyone in the family can enjoy.……This stir fry requires few ingredients and even less effort!
You can always substitute the chicken for another protein like beef, shrimp, or tofu — so versatile. Your family will be begging for seconds! This recipe calls for serving over quinoa, but you could use brown or jasmine rice, of course!
1 lb Chicken Breast or Thigh (bone on)
1 cup Quinoa
1 1/2 cup Water
2 tbsps Tamari
1 tbsp Raw Honey
1 tbsp Apple Cider Vinegar
4 cups Broccoli (cut into florets)
1 tbsp Coconut Oil
1 Yellow Bell Pepper (diced)
½ Sweet Onion (chopped)
1 tbsp Ginger (grated)
3 Cloves Garlic (minced)
1/2 cup Cashews (or more)
3 Stalks Green Onion (chopped)
Sea Salt & Black Pepper (to taste)
Fresh Basil for serving
lime wedges for serving
Preheat oven to 350ºF . Sprinkle the chicken with salt and pepper. Place on a baking sheet and bake for 30 minutes. Thighs may need 110 more minutes. Once done, remove from oven and dice into pieces or strips.
Meanwhile, add quinoa and water to a medium sized pot. Heat on high until it reaches a boil. Once boiling, cover and reduce to a simmer for 12 to 15 minutes. Once all liquid is absorbed, remove the cooked quinoa from heat, fluff with a fork and set aside.
Combine the tamari, honey and vinegar in a bowl and stir until mixed. Set aside.
Steam broccoli until bright green (5 minutes).
Heat oil in the skillet. Add the yellow pepper and onion and cook while stirring occasionally for 1 minute. Add the ginger, and garlic and cook for another minute. Stir in the broccoli, chicken and tamari mixture. Stir until heated through or until tamari mixture is absorbed.
Serve stir fry over a layer of quinoa and garnish with cashews and green onion. Season with more sea salt and pepper to taste. Serve with torn basil leaves and lime wedges. Enjoy!