Sweet Heat Cashew Chicken and Quinoa

This Sweet Heat Cashew Chicken and Quinoa is a deliciously healthy and perfect for a weeknight meal! With just the right amount of heat, this is one the whole family will love.

Course Main Course

Cuisine Quinoa

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 419kcal

Author Wendy Polisi

Ingredients

1 tablespoon rice vinegar
3 tablespoons honey
3 tablespoons Braggs aminos coconut aminos or gluten free tamari
1 tablespoon Sriracha
1 lb boneless skinless chicken cut into cubes (or tempeh)
3 tablespoons arrowroot powder
1 teaspoon sea salt
½ teaspoon fresh ground pepper
2 tablespoons coconut oil
1 tablespoon dark sesame oil
2 cups broccoli florets
4 cloves garlic minced
1 onion chopped fine
1 red bell pepper sliced
½ cup roasted cashews
3 green onions chopped
3 cups cooked quinoa
2 tablespoons toasted sesame seeds.

US Customary - Metric

Instructions

In a medium bowl combine chicken, arrowroot powder, salt and pepper. Toss to coat.
In a small bowl whisk together rice vinegar, honey, amines or tamarri and Sriracha. Set aside.
In a large skillet heat coconut oil and sesame oil and heat to medium high. Add chicken or tempeh and cook for 6 to 7 minutes or until lightly browned. Increase heat to high and add broccoli, garlic, onion and pepper. Cook for 5 minutes, stirring frequently. Stir in cashews and green onions.
Add vinegar mixture to chicken. Toss to coat. Divide quinoa among serving bowls and top with chicken mixture. Sprinkle with sesame seeds and serve.

Nutrition