-
1
Stir the lime juice and salt together.
-
2
Add the chicken to the blend and marinate for 20 minutes in the refrigerator.
-
3
Whisk the kudzu with the 1/4 cup cold water until completely dissolved, making a slurry.
-
4
Stir the tamari, 1/4 cup water, maple syrup, lime juice, vinegar, 2 teaspoons of the garlic, 2 teaspoons of the ginger, and the cayenne together in a small saucepan over medium-high heat and bring to a boil.
-
5
Lower the heat and simmer, uncovered, until the sauce begins to thicken and is reduced in volume by one-third, about 4 minutes.
-
6
Stir in the slurry while whisking continuously, then stir in the toasted sesame oil and remove from the heat.
-
7
Meanwhile, cut the broccoli florets into bite-size pieces.
-
8
Trim and peel the stems and cut them into bite-size pieces as well, keeping them separate from the florets.
-
9
Heat a wok or large, heavy saute pan over high heat for 2 minutes.
-
10
Add the light sesame oil and swirl to coat the pan.
-
11
Add the remaining 1 teaspoon each of the garlic and ginger and stir-fry for 1 to 2 minutes, until aromatic.
-
12
Stir in the chicken and toss or stir constantly for 2 minutes.
-
13
Add the broccoli stalks and stir-fry until bright green, then add the broccoli florets and continue stir-frying until bright and vibrant, about 2 minutes.
-
14
Pour in the sauce and stir-fry for another 30 seconds, tossing constantly.
-
15
Serve immediately, garnished with the cashews.
-
16
For a vegetarian version, use tofu or tempeh in place of the chicken.
-
17
Store in an airtight container in the refrigerator for 4 days.
-
18
(per serving)
-
19
Calories: 250
-
20
Total Fat: 12.8g (2.3g saturated, 6g monounsaturated)
-
21
Carbohydrates: 24g
-
22
Protein: 13g
-
23
Fiber: 1g
-
24
Sodium: 415mg
