Seitan or Chicken + Broccoli Stir-Fry + Spicy Cashew Sauce

• 3/4 cup raw cashews
• 1/4 cup water
• 2 tsp pure maple syrup
• 2 tbs tamari
• 2 tbs lime juice
• 2 tbs sriracha or frank’s hot sauce
• 1 tsp minced fresh ginger
• 1 small garlic clove, minced
• 1/8 tsp sea salt

Stir-Fry Sauce:

• 1/4 cup vegetable broth
• 2 tbs tamari
• 1 tsp pure maple syrup
• 1 tbs arrowroot powder

Stir-Fry:

• 2 tbs avocado oil
• 8 oz seitan strips or chicken cut into 1/2″ pieces
• 3 cups bite-size broccoli florets, cut into bite-size pieces
• 1 medium red bell pepper, chopped into 1/4″ pieces (optional)
• steamed brown rice or cauliflower rice
• sliced green onions

Directions:

Spicy Cashew Sauce:

1. Add all ingredients to a blender and blend on high speed until smooth.

Stir-Fry Sauce:

1. In a small bowl, combine the vegetable broth, tamari, maple syrup, and arrowroot powder, and whisk until smooth and the arrowroot powder dissolves.

Rice:

1. Cook the cauliflower rice or brown rice.

Bringing it All Together:

1. In a large nonstick skillet, heat the oil over medium-high heat.
2. Add the seitan or chicken, broccoli, and bell pepper (if using) and cook, stirring often, for 3 to 5 minutes, until the broccoli softens and turns bright green and the seitan/chicken starts to brown.
3. Add the stir-fry sauce and reduce the heat to medium-low.
4. Cook for approx. 3 minutes, until the broccoli, bell pepper, and seitan are nicely coated with sauce and warmed.
5. Spoon over rice and drizzle each serving with the spicy cashew sauce.
6. Sprinkle green onions on top and enjoy!