Chicken Cashew Stir-Fry

• 1 lb. chicken breast cut into 1 inch pieces
• 1/2 onion chopped
• 2 carrots, thinly sliced
• 1 re bell pepper, sliced into strips, then chopped in half
• 1 cup cashews, unsalted
• 1 cup uncooked brown rice

Marinade

• 2 tbsp low sodium soy sauce
• juice from 2 oranges

Sweet & Tangy Sauce

• 2 tbsp garlic powder
• 2 tsp ground ginger
• 2 tbsp low sodium soy sauce
• 1/4 cup red wine vinegar
• 3 tbsp brow sugar
• 2 tbsp pure honey
• 2 tsp hot sauce
• 2 tsp salt
• dash of pepper

Light Breading

• 1 tsp salt
• 1 tbsp garlic powder
• 3 tsp whole wheat flour
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1-2 tsp sesame seeds

1. Combine Marinade ingredients and chicken in a large ziplock bag. Marinate for 30 minutes or overnight for more flavor. 

2. Prepare brown rice by adding 1 cup uncooked brown rice, 2 1/2 cups water and 1/4 cube of chicken stock to medium pot over hight heat. Bring to a boil, reduce heat, and simmer on low until water evaporates, 20-30 minutes. 

3. Whisk together sauce ingredients in a medium bowl. Set aside. 

4. Add breading ingredients to a separate ziplock bag and shake to combine. Add chicken and toss to coat. 

5. Heat 1 tbsp coconut oil in large non-stick skillet over medium heat. Add chicken and saute for 8 minutes. Remove to plate and set aside. 

6. Add 1 tbsp coconut oil to now empty skillet and reheat over medium heat. Add onion and carrots, saute for 2 minutes. Add red bell peppers and sprinkle a little garlic powder. Stir and saute for 1 minute. 

7. Add sauce and chicken to skillet. Stir to combine. Stir until sauce had thickened, 1-2 minutes. Top with cashews and serve warm.

* This recipe makes about 4 servings. This is is such a healthy substitute when your craving any kind of stir fry take out. With this recipe you know exactly what's in it and believe me...this one tastes outrageously good! Must Try! Picture just does not do this recipe justice!