I went to Asian medical school but I rarely eat Asian food now. Take-out usually contains chemicals like MSG, which cause me to feel awful and give me a headache. I have many patients that ask for healthy Asian food recipes so I thought I’d share this one. It’s perfect for keto. If you’re doing a strict gut repair program then this recipe could be modified by removing the cashews and peppers. I love to serve it over cauliflower rice.

Ingredients

  • 1 ½ pounds organic boneless chicken thighs or breast cut into chunks
  • 2 tsp avocado oil
  • 1 sweet red pepper cut into chunks
  • 1 white onion cut into chunks
  • 1 cup broccoli florets and stalk, cut into bite sized pieces (you could also use cauliflower florets or both)
  • 1/3 cup sugar snap peas (optional)
  • 1/4 cup roasted cashews
  • 1/8 tsp sea salt or to taste
  • 1/8 tsp pepper or to taste
  • 1 tbsp rice wine vinegar
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Options:

  • You could also add shredded carrots and chopped celery to this dish.

Sauce:

  • 3 tbsp liquid coconut aminos
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 2 tbsp minced garlic
  • 1 tbsp chili garlic sauce. Use only 1/2 tsp for a milder recipe or double if you want it spicier! Find a sauce without food coloring and msg.

Instructions

  1. In a bowl add sauce ingredients (chili garlic sauce, minced garlic, sesame oil, ginger, salt, and pepper to taste). Set aside.
  2. Heat pan on low heat and toast cashews until lightly brown, remove and set aside.
  3. In a skillet pan, add avocado oil and increase heat to high, then add chicken and cook through.
  4. Add in the chopped pepper, onion, broccoli, and the sauce mixture. Cook on high for about 5 minutes, stirring well to incorporate the flavors.
  5. Next, you’ll add the liquid aminos, cashews, and rice wine vinegar to pan. Cook until sauce has thickened.
  6. Top with sesame seeds and green onion and serve on a bed of cauliflower rice!

Buen Provecho!