Cashew Broccoli Chicken Bowls

Cashew Broccoli Chicken Bowls

Serves 3-4


For the chicken:

2 tsp avocado oil (divided)

1 lb. chicken breast tenders, cubed

1 medium yellow onion, thinly sliced

3 garlic cloves, minced

1 lb. broccoli florets, chopped

4 C cauliflower rice

3 tbsp. Roasted and unsalted cashews, roughly chopped

2 tbsp. Fresh cilantro, chopped

Salt and pepper to taste

For the sauce:

½ C coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tbsp. Low sodium tamari

1 tsp sriracha (optional for a little kick)

Optional toppings: furikake, chopped scallions, soft-boiled egg, or more sriracha!


On medium heat, place a medium pan onto the stove top and add the oil to the pan. Heat for a bit, and add the diced chicken evenly in the pan. Cook for about 4 minutes then flip. Cook for an additional 3-4 minutes, then turn off the heat and pour the chicken into a bowl. Set aside. 

Add another tsp of oil to the pan on medium heat. Add the onions and stir. Cook for about 4 minutes, or until they start to soften and caramelize. Next, add the garlic and stir. Cook until fragrant. Add the cauliflower rice and chopped broccoli and stir. Cook for another 3 minutes. Add the chicken back in and pour the sauce all over. Stir to coat, and cook for an additional 2 minutes. 

Pour into bowls and top with chopped cashews and cilantro and any of the other suggested toppings and enjoy!