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PREP TIME:
15 MINUTES

COOK TIME:
10 MINUTES

TOTAL TIME:
25 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4-6 Servings
*Adapted from The Cancer-Fighting Kitchen by Rebecca Katz

Print Recipe

Ingredients:

  • 1 ½ lb. Organic Chicken Breast – Cut into bite-sized pieces
  • ½ Teaspoon Himalayan Sea Salt
  • Juice from one Lime
  • 2 Teaspoons Kudzu Root Powder (or Arrowroot Powder)
  • ¼ Cup Cold Water
  • 2 TBPSP Olive Oil (or Sesame Oil)
  • 3-4 Cups Organic Broccoli Florets
  • ½ – ¾ Cup Raw or Roasted Organic Cashews

Sauce Ingredients:

  • ¼ Cup Tamari
  • ¼ Cup Water
  • 1 TBSP Pure Maple Syrup
  • 2 TBSP Freshly Squeezed Lime Juice
  • 1 TBSP Rice Vinegar
  • 3-4 Garlic Cloves – Minced
  • 2 Teaspoons Ginger – Minced
  • 2 TBSP – Coconut Aminos

Instructions:

  1. In a large glass bowl – combine juice from one lime and ½ teaspoon salt. Add chicken and stir to coat. Place back in fridge.
  2. In a sm. bowl – add Kudzu (or Arrowroot) with ¼ cup cold water. Whisk until combined. Set aside.
  3. Sauce: Add all sauce ingredients in medium bowl. Stir and set aside.
  4. Remove chicken from fridge.
  5. Warm up wok and add oil. Once oil is heated & wok is hot – add chicken and stir for 2-3 minutes. Add broccoli – Cook & Toss for 2-3 minutes until broccoli turns bright green. Add in the Kudzu slurry and stir until completely covered. Add the sauce – stir & toss until completely covered and combined – another 30 – 45 seconds.
  6. Serve immediately and top with cashews for garnish.

*Try and use all organic ingredients if possible.