Cashew Chicken and Greens Stirfry (Gluten Free)

Posted by on Apr 23, 2013 in Main Dishes | 0 comments

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Ingredients
3 tablespoons sesame oil
1 tablespoon lemon juice
2 tablespoons brown rice vinegar
1 teaspoon honey
1 garlic clove, minced
1 teaspoon ginger
1 tablespoon chopped parsley
2 chicken breasts, cut into bite size pieces
1 tablespoon coconut oil
½ cup roasted unsalted cashews
4 tablespoons tamari
1 cup uncooked brown rice
½ teaspoon red pepper flakes
1 large green bell pepper, chopped
1/2 zucchini, chopped
1 head of broccoli, cut into small pieces
5 cups spinach and bok choy, rinsed and roughly chopped
2 tablespoons olive oil

Directions
1. In a small bowl, whisk together 2 tablespoons sesame oil, lemon juice,vinegar, honey, ginger, and parsley. Add chicken, cover, and refrigerate for 30 minutes.

2. Meanwhile, prepare the cashews: Heat the coconut oil in a small fry pan. Add cashews and stir-fry for about 10 seconds. Sprinkle with 1 tablespoon tamari and stir until coated and crisp, about 20 seconds. Set aside on a plate to cool.

3. In a medium saucepan, combine brown rice and 2 cups water. Bring to a boil, then lower the heat and simmer for another 25 minutes, until all water is absorbed. Cover and keep warm.

4. In a small bowl, whisk together the remaining tablespoon toasted sesame oil, tamari, and red pepper flakes to make the stir-fry sauce. Set aside.

5. After 30 minutes, take the marinated chicken out of the refrigerator.

6. Heat a wok or large sauté pan over medium heat. When hot, add the olive oil and chicken and stir-fry until golden, about 3 minutes, then add the pepper, zucchini and broccoli. Continue to cook and stir for another 3 minutes. Add the spinach and the stir-fry sauce, toss well and remove from heat.

7. To serve, place ½ cup cooked rice on each plate and top with the chicken mixture. Top with a handful of tamari cashews.

Let’s Talk Nutrition:

Chicken:
• Good source of protein
• an excellent source of the cancer-protective B vitamin, niacin.
• Good source of selenium
• Great source of vitamin B6-supports energy metabolism

Peppers:
• Lowers blood pressure
• Speeds up metabolism
• Reduces cholesterol
• Cancer prevention
• Great source of Vitamin A and C and beta-carotene

Zucchini:
• Helps lower blood pressure
• Cancer prevention veggie
• Maintains low blood sugar
• Good source of vitamin A, C, magnesium and potassium

Spinach:
• Anti-inflammatory
• Contains antioxidants
• Great source of vitamin K, vitamin A and manganese

 

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