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Cooking 101
Craving a crispy chicken and broccoli situation? Skip the take-out menu and make this gem of a recipe instead. We love the ratio of chicken to veggies in this recipe. Kids love it, too!
Chef Tip: Tossing the chicken pieces is an easy way to make crispy chicken that's naturally gluten-free.
1 lb. boneless skinless chicken breasts, cut into small bite-sized pieces
1/2 cup cornstarch
Grapeseed or coconut oil
1 head of broccoli
3-4 scallions, thinly-sliced
¼ cup Coconut aminos
¼ cup toasted cashews, chopped
Toss the chicken with cornstarch and salt and set aside
In a large sauté pan, heat enough oil to coat pan on medium-high heat. When oil glistens, add chicken and cook til golden, crispy and cooked through (about 12 minutes). Remove from pan
Meanwhile, shock the broccoli in boiling, salted water until tender and bright green but not all the way cooked (about 2 minutes). Strain and set aside
Add the scallions to the chicken pan, cook till crisp, then add the broccoli and toss with coconut aminos. Then add the chicken and half a pouch of Nutty sauce. Cook til combined then toss with cashews
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Gingery Miso and Red Pepper Romesco sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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