Sweet and Sour Chicken and Cashew Stir-Fry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 tablespoons coconut oil
  • 3 large boneless skinless chicken breast halves cut into thin strips*
  • 2 cups broccoli florets
  • 1/3 cup chopped cashews
  • 1 cup chopped onion
  • 4 large cloves garlic minced
  • 1/2 teaspoon grated fresh ginger
  • sea salt and freshly ground black pepper to taste
  • 4 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons honey
  • 1 teaspoon almond flour or almond meal


  • Melt the coconut oil in a large skillet over medium heat. Add chicken strips; sauté for 10 to 15 minutes or until juices run clear. Remove from skillet and set aside.
  • To the same skillet, add remaining ingredients (broccoli through almond flour). Reduce heat to low and simmer for 15 to 20 minutes or until vegetables are tender-crisp. Return chicken to the skillet; stir to heat through.
  • *Partially frozen chicken is easier to cut into strips.


SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork.
NUTRITION: 489 Calories; 16g Fat; 69g Protein; 17g Carbohydrate; 3g Dietary Fiber; 165mg Cholesterol; 198mg Sodium. Exchanges: 0 Grain (Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.
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