Sweet and Spicy Cashew Chicken

Once all the prep is done this comes together for a nourishing week night meal
Dish Type: main dish Lifestyle: gluten free


1/2 cup ketchup

4 tsp. soy sauce

1/2 tsp. salt

2 Tbsp. Worcestershire sauce

3 Tbsp. sugar

1 1/2 tsp. sesame oil

1/4 tsp. cayenne pepper

1/2 cup chicken broth

The Rest

2 Tbsp. cornstarch

1/2 tsp. sugar

1/4 tsp. salt

3 whole boneless, skinless chicken breasts, cut into cubes

1/4 cup oil

2-3 Tbsp. minced fresh ginger

1 Tbsp. minced garlic

1 small onion, thinly sliced

1 rib celery sliced

2 red peppers, cut in strips

2 carrots, thinly sliced on diagonal

2 cups green beans chopped

1 1/2 cups cashews


Combine sauce ingredients and set aside.

In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute).

Add peppers and carrots. Stir 2-3 minutes. Add beans and sauce.

Cook until sauce comes to a boil. Add cashews last and sprinkle with sesame seeds if you have them.

Serve with rice or quinoa