


From the Cook
From the Cook
1/3
Instructions
1
Add cubed chicken and olive oil to a skillet over low medium heat. Cook until chicken is browned, 2-3 minutes per side.
2
While chicken is cooking, combine ketchup, coconut aminos, rice vinegar, ginger and garlic in a bowl.
3
Once chicken is no longer pink, pour sauce over chicken. Add in broccoli, cashews and red pepper.
4
Let simmer on low medium heat for about 10-15 minutes. Chicken should be no longer pink and the veggies should be soft.
5
Garnish with sesame seeds and green onion if desired.
My Calorie Intake
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Tips & Tricks (5)
- Toast Cashews Separately 🥜Dry-toast cashews in a skillet for 2-3 minutes before adding to the dish to intensify their nutty flavor and preserve their crunch rather than letting them absorb excess sauce.
- Slice Chicken Thin for Even Cooking 🔪Cut chicken breasts into uniform ½-inch thick pieces or pound them evenly to ensure they cook at the same rate, preventing dry edges and undercooked centers.
- Bloom Ginger and Garlic in Oil 🧄Toast minced garlic and ginger in hot oil for 30 seconds before adding other ingredients to release their essential oils and create a more complex, aromatic sauce base.
- Balance Your Sauce with Acid 🍶Taste and adjust the sauce by adding rice vinegar gradually at the end—this brightens the sweet coconut aminos and prevents the dish from becoming cloying.
- Add Vegetables Strategically by Cook Time ⏱️Add broccoli and red peppers 3-4 minutes before finishing so they stay crisp-tender rather than becoming mushy, maintaining textural contrast with the soft chicken.
Recipe Facts
Diet at a Glance
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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