The Exercise Coach Jupiter

(NEW PODCAST) https://bit.ly/4wPOlaT Heart disease, diabetes, cancer. What if strength training could help lower your risk of all three?

(Recipe of the Week) This Paleo Cashew Chicken recipe is a healthy homemade spin on the classic Chinese takeout dish that comes together in 30 minutes or less. With tender chicken, crunchy cashews, broccoli, snap peas, bell peppers, and a savory-sweet sauce, it tastes just like your favorite Chinese restaurant, but healthier.

Paleo Cashew Chicken

(Via: https://bit.ly/4enYQv7)

For the chicken:
1 1/2 pounds boneless skinless chicken breast, diced into 1″ cubes
1/2 teaspoon sea salt
1/4 black pepper
2 tablespoons arrowroot starch
2 tablespoons coconut oil

For the sauce:
1/4 cup coconut aminos
1 1/2 tablespoons white vinegar
1/2 teaspoon sesame oil
1/2 teaspoons ground ginger
1/4 teaspoon red pepper flakes
1 tablespoon honey
1/4 cup chicken broth or water

For the vegetables:

1 tablespoon coconut oil
3 cloves garlic
1 medium red bell pepper, seeded and chopped into 1″ bite-sized pieces
2 cups broccoli florets
1 1/2 cups sugar snap peas
3 scallions, chopped
1 cup raw cashews
sesame seeds, to garnish

Instructions
Toast cashews: Preheat oven to 350 degrees Fahrenheit. Place cashews in a single layer on a baking sheet and toast in the oven for about 5 minutes.
Prepare the sauce: Meanwhile, in a small bowl whisk together the coconut aminos, white vinegar, sesame oil, ginger, honey, and chicken broth. Set aside.
Coat chicken: place cubed chicken in a large bowl with sea salt, black pepper and arrowroot starch. Toss chicken until coated evenly.
Cook chicken: In a large skillet, heat coconut oil over medium-high heat. Add chicken once the oil is sizzling hot. Cook chicken until golden brown, for 3-4 minutes, flipping and stirring so all sides cook evenly. Transfer cooked chicken to a plate.
Stir-fry vegetables: In the same skillet, add coconut oil, then add garlic. Saute until fragrant, then add bell pepper, broccoli, snap peas, and green onions. Cook for about 5-10 minutes, stirring frequently, until vegetables are tender. Add the chicken back to the skillet.
Add sauce: Add the sauce and toss with chicken and vegetables until evenly coated. Let sauce simmer for 1-2 minutes, until thickened. Toss in the cashews and green onions and stir. Serve hot with cauliflower rice.

Note: Omit Honey to make this dish approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

https://bit.ly/3OCkNw7 Aches, pains, and stiffness in our joints are one of the first things people notice as they age, saying that they're starting to feel "old". Learn how strength training prevents and can reverse this and how to age victoriously in our latest podcast.