Who doesn't love take out food? I think any kind of Asian cooking is my biggest weakness. I remember my husband and I would always go to Chinese and Tai restaurants in Boulder. While these meals are delicious they aren't necessarily healthy and don't sit to well on my hips. So I decided to try out recipes and perfected my own healthy versions of popular take out foods.
Total: 30 min
Prep: 10 min
Cook: 20 min
Yields: 4-6 servings
For the glaze
2 tablespoons low sodium soy sauce
2 tablespoons almond butter
2 tablespoons pure maple syrup
juice of 1 orange
For the stir fry
2 tablespoons vegetable oil
1 ½ lb boneless, skinless chicken breast, cut into bite size peaces
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
½ teaspoon Himalayan pink salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 red bell pepper, cut into stripes
1 yellow bell pepper, cut into stripes
2 large carrots, cut into stripes
2 cups fresh broccoli
½ cup cashews
To make the glaze, in a measuring cup mix together the soy sauce, almond butter, maple syrup, and orange juice. Wisk well until it is smooth. Set aside.
Heat the oil in a large pot over medium high heat. Add the chicken. Cook and stir chicken until slightly golden on the outside, about 8 minutes. Add the grated ginger and garlic. Cook for another minute, then with a slotted spoon take out the chicken and set aside.
In the same pan add the bell peppers, carrot, and broccoli cook and stir for 3 minutes. Add back the chicken, cashews, and the glaze. Stir and cook for another minute. Serve over brown rice and enjoy!