Prep time: 25 min
Cook time: 10 min

Ingredients:

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

Sauce:
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

Preparation:

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