Let’s try an Asian inspired dish that is vibrant, nourishing, and weeknight friendly. This one has become a favorite because it feels indulgent but is completely gluten free and adaptable for different dietary needs.

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4

The Chicken & Marinade

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tbsp gluten-free tamari or coconut aminos
• 1 tbsp arrowroot powder or cornstarch
• 1 tbsp avocado oil or coconut oil

The Sauce

• 1/3 cup coconut aminos or gluten-free tamari
• 2–3 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp toasted sesame oil
• 1–2 tsp arrowroot powder
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced

The Stir Fry Mix

• 1/2 cup raw or roasted cashews
• 1 red bell pepper, chopped
• 1 head broccoli, cut into florets
• 2–3 green onions, chopped

Instructions

1. Toss chicken with tamari and arrowroot until coated.
2. Heat oil in a skillet over medium high heat. Cook chicken 4 to 5 minutes until browned and cooked through. Remove and set aside.
3. Stir fry broccoli and bell pepper for 3 to 4 minutes until crisp tender.
4. Whisk sauce ingredients together and pour into the pan. Simmer until slightly thickened.
5. Add chicken and cashews back in. Toss to coat and heat through.
6. Garnish with green onions and serve over rice or cauliflower rice.

Key Tips

• Use tamari or coconut aminos to keep it gluten free.
• Use arrowroot for a corn free or Paleo friendly option.
• For a thicker, homestyle Mayberry feel, add 1 tablespoon tomato paste to the sauce.