Ingredients:
(4 servings)
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Sauce:
1/2 cup coconut aminos, Braggs liquid amino, or low sodium soy sauce
2 Tbsps apple cider vinegar
2 Tbsps raw honey, or pure maple syrup
2 Tbsps toasted sesame oil
2 tsps fresh minced ginger
2 cloves fresh garlic, minced
2 Tbsps Cajun seasoning
2 Tbsps gluten free flour, or Arrowroot powder
1/3 cup water
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For the chicken and vegetables:
1 lb skinless boneless chicken thighs, cut into bite sized pieces
sea salt and black pepper, to taste
2 cups broccoli florets(1 large head)
1 red bell pepper, diced into large pieces
1 cup raw unsalted cashews
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Instructions:
- In a saucepan, combine all of your sauce ingredients, whisk until well combined.
- Place your saucepan over medium-low heat.
- Whisking constantly, bring to a simmer.
- Reduce heat to low and let it cook until sauce is thick and bubbly.
- Remove from the heat and allow your sauce to cool at room temperature.
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Cut the chicken and bell pepper into 1-inch cubes; broccoli florets into small bite-size pieces.
- Season chicken lightly with sea salt and pepper.
- Drizzle HALF of your prepared sauce on top of chicken pieces, toss until well coated.
- Place coated chicken onto your prepared baking sheet, in a single layer.
- Bake for 8 minutes, flipping halfway through, to ensure even browning.
- While your chicken is cooking, combine broccoli , bell pepper, and cashews in a bowl.
- Season lightly sea salt and pepper, drizzle the remaining sauce on top and toss well.
