Friday night Stir-Fry!! Here is a fresh, simple, and satisfying dish the whole family will love.

[ingredients title=”Ingredients”]

  • 4 Tbsp olive oil or avocado oil
  • 1-1 1/2 pound chicken breast cut into bite sized pieces
  • 2 carrots, peeled and sliced
  • 2 celery stalks sliced
  • 3 cups broccoli florets cut into bite-sized pieces
  • 1 zucchini sliced
  • 3 large kale leaves chopped with stems removed
  • 1/2 onion sliced
  • 1/2 cup roasted cashews

For Sauce:

•1 Tbsp olive oil •3 cloves garlic crushed •2″ piece fresh peeled ginger chopped •2 Tbsp Apple cider vinegar
•1 T sesame oil •1/2 cup water •2 Tbsp arrowroot powder •2 Tbsp honey •1/2 cup soy sauce or tamari


[directions title=”Directions”]

  1. Heat 2 Tbsp oil in a skillet (I always prefer my cast iron skillet) and cook chicken pieces thoroughly.
  2. Remove chicken from pan and place in a dish.
  3. Heat remaining oil and sauté vegetables until al dente.
  4. Mix chicken pieces back in.
  5. While making stir fry cook your sauce in a separate saucepan. Heat 1 Tbsp oil on medium low heat.
  6. Add garlic and ginger, sautéing until tender. Beeing careful not to burn.
  7. Stir in soy sauce, water, honey, vinegar and sesame oil. Simmer for 5 minutes.
  8. Whisk in arrowroot powder and stir until mixture thickens. Add more water or arrowroot powder to achieve preferred consistency.
  9. Pour over your stir fry, add cashews, and toss all to combine.
  10. Serve with rice!