1 – 1 ½ pounds chicken breasts, diced into 1” cubes
3 green onions, chopped
2 cups broccoli florets
1 red or green pepper, thinly sliced
1 cup each sugar snap peas and shredded carrots
½ cup raw cashews (lightly salted is fine)
1 tbsp. olive oil
1 tbsp. minced garlic
½ teaspoon salt
¼ cup almond butter
¼ cup coconut aminos
¼ cup chicken broth
1 tbsp. sesame oil
1 tsp ginger powder
Heat olive oil in a large pan over medium-high heat. Once hot, add chicken and salt and let chicken begin to brown on both sides, about 5 minutes. While chicken is browning, combine sauce ingredients into a small bowl, mix well and set aside.
Add garlic to pan, followed by broccoli, peppers and snap peas. Cook for about 5 minutes, stirring frequently, until vegetables are cooked halfway. Add in the carrots, green onions and sauce and mix well to evenly coat. Continue stirring frequently another 5 – 10 minutes until sauce has thickened and veggies are fully cooked. Mix in the cashews and serve.