• prep: 10 min
• cook: 10 min
• total: 20 min

servings:

You’re going to love this easy stir fry with a creamy thai cashew ginger sauce & plenty of veggies. Serve with cauliflower rice that’s sauteed in a little coconut oil for amazing flavor.

• 1/2 tablespoon coconut oil
• 1 head of cauliflower
• Salt and pepper, to taste
• 3 tablespoons cashew butter
• 3 tablespoons coconut aminos
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 3 tablespoons warm water, to thin the sauce
• If you like it spicy: add a few shakes of red pepper flakes
• 1 pound boneless skinless chicken breast, cut into bite sized pieces
• 1 tablespoon coconut oil, divided
• Salt and pepper
• 1 bunch green onions, thinly sliced
• 1 red onion, chopped into big chunks
• 1 medium head broccoli, cut into florets
• 1 red bell pepper, julienned
• 1 large carrot, shredded
• extra green onion
• 2 tablespoons chopped cilantro
• 1/4 cup raw cashews

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