This meal is scrumptious and super quick and easy to throw together! Perfect week night meal! Enjoy!!

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Total Time: 30-40 minutes

Ingredients:

Sauce

• 3/4 cup unsweetened almond milk
• 1/4 cup +1-2 TBS cashew butter
• 2 TBS coconut aminos
• 1-2 TBS sriracha
• 1/2 TBS raw honey
  1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp minced garlic

• 6-8 large carrots, washed and peeled into wide pasta ribbons
• 1 lb chicken cut into bite size pieces
• 1 TBS sesame oil
• 1 bag of frozen broccoli thawed and drained
• 1 red bell peppers sliced into thin strips

• Use a hand held mixer to mix the sauce ingredients in a medium sized bowl and set aside
• Place your frozen broccoli in a strainer and run cold water over it to remove any ice; let all of the water drain out and the broccoli dry complete (you can dry them with some paper towels to speed up the process if necessary)
• Wash your carrots and peel off the dirty outter layer of each carrot
• Use a mandolin or veggie peeler to peel off ribbons from your carrots
• Slice your pepper into thin slices
• Cut your chicken into bite size pieces and season with salt and pepper
• Heat 1-2 TBS of olive oil in a large skillet over medium high heat and toss your carrot ribbons for about 5 minutes until softened but not mushy; remove your carrots and set aside in a bowl or plate
• Heat 1/2 TBS sesame oil in the same skillet over medium high heat
• Add your chicken and cook until no longer pink and remove from heat and set aside
• Add another 1/2 TBS of sesame oil to skillet and cook your broccoli and peppers and saute for about 5-10 minutes
• Add your chicken, carrot ribbons and sauce to the skillet and mix up
• Reduce heat to low and simmer for about 5 minutes