Cashew Kung Pao chicken

from clean simple eats

Ingredients
1 cup cooked white jasmine rice
2 cups broccoli florets
12oz. raw chicken breast
3 garlic cloves
dash of ground ginger
1-3 oz cashews (  My kiddos don't love the nuts)
green onions, sliced for garnish

Sweet and spicy kung pao sauce:
4 Tbs. coconut aminos
2 Tbs. raw honey
1 tsp. sriracha sauce or chili paste
1/2 tsp. sesame oil

1. Cook rice according to the directions on the package.
2. Roast Broccoli ( mix with 1-2 tsp. salt and 1 Tbs. olive oil and heat in oven 450 degrees for 20 min)
3. Cube chicken and place in a greased skillet over medium heat. Add whole garlic cloves and ginger. Cook until all sides of the chicken are golden brown and chicken is cooked through. Add the cashews and cook another minute. Turn heat off or down to low heat.
4. Whisk all the sauce ingredients together and add to the skillet. Stir unitl all the chicken is well coated. Weigh the chicken  mixtrue and divide by four to get the amount needed to fill one serving. Serve one portion of chicken over 1/4 cup of cooked rice and garnish with green onions. Enjoy the roasted broccoli on the side or stir with the chicken and rice.

4 servings
345 calories/11f/35c/26P/ per serving