Cooking Time: 30 minutes

Serves 4-6

What You Need:

• 1 lb. boneless skinless chicken breasts, cut into small bite-sized pieces
• 1/2 cup cornstarch
• grapeseed or coconut oil
• 3-4 scallions, thinly-sliced
• ¼ cup Coconut aminos
• 1 pouch of Haven’s Kitchen Nutty Lemongrass Sauce
• ¼ cup toasted cashews, chopped

How to Make it:

1. Toss the chicken with cornstarch and salt and set aside
2. 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
3. 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
4. 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