Prep time: 25 min
Cook time: 10 min


Juice of 1 lime
½ teaspoon sea salt
4 organic, skinless, boneless chicken thighs, cut into bite-size pieces
¼ cup cold water
2 tablespoons sesame oil
½ pound broccoli, cut into florets
½ cup toasted cashews

¼ cup tamari
¼ cup water
1 tablespoon maple syrup
2 tablespoons lime juice
1 tablespoon rice vinegar
2 teaspoons minced garlic
2 teaspoons fresh ginger
pinch of cayenne


Stir lime and salt together. Add to the chicken and marinate for at least 20 minutes in the refrigerator.

Meanwhile, make the sauce. Combine tamari, ¼ cup water, maple syrup, lime juice, vinegar, garlic, ginger, and cayenne together.

Remove chicken.

Heat large sauté pan over high heat for 2 minutes.

Add oil to coat pan. Add chicken and stir continuously for 2 minutes. Add broccoli and stir-fry until bright green, about 2 minutes.

Add sauce and stir-fry another 30 seconds, tossing constantly. Garnish with cashews.

Serve immediately.

Calories: 250; Total Fat: 12g; Carbohydrates: 20g; Protein: 13g; Fiber: 1g; Sodium: 415mg