Chicken and Broccoli Stir-Fry with Cashews

• Juice of 1 lime
• 1/2 teaspoon sea salt
• 4 organic skinless, boneless chicken thighs, cut into bite-size pieces
• 2 teaspoons kudzu root powder
• 1/4 cup cold water
• 1/2 cup tamari
• 1/4 cup water
• 2 tablespoons maple syrup
• 2 1/2 tablespoons freshly squeezed lime juice
• 2 tablespoons brown rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• Pinch of cayenne
• 1 teaspoon toasted sesame oil
• 1/2 pound broccoli
• 2 tablespoons light sesame oil
• 1/2 cup toasted cashews (see page 97)

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

lime, salt, skinless, kudzu root, cold water, tamari, water, maple syrup, freshly squeezed lime juice, brown rice vinegar, garlic, fresh ginger, cayenne, sesame oil, broccoli, light sesame oil, cashews

Taken from www.epicurious.com/recipes/food/views/chicken-and-broccoli-stir-fry-with-cashews-379229 (may not work)