Ingredients
- Cooking fat of choice: olive oil, avocado oil, coconut oil, butter, ghee are all great options.
- Whole eggs – omit for egg-free.
- Chicken breast – chicken thighs or ground chicken make for great swaps. Leftover chicken also works great
- Broccoli slaw. If you can’t find it, no sweat! Simply add additional cabbage and carrots or a coleslaw mix.
- Shredded red cabbage – may substitute green cabbage or go with a mix. For a quick and easy option, use pre-shredded.
- Shredded carrots – for a quick and easy option, use pre-shredded.
- Red bell pepper – any color of bell pepper will work.
- Yellow onion – adds flavor but feel free to omit if you don’t like onions.
- Green onion – thinly sliced, separating the white/light green parts from the dark green parts as they are added at different times.
- Garlic cloves – fresh garlic is best in this recipe! For a quick and easy option, use pre-minced garlic.
- Fresh ginger – may substitute ground ginger. If you do, add the ginger to the sauce.
- Optional garnishes – chopped cilantro, dry roasted cashews (the best cashews), sesame seeds, sliced green onion, and fresh lime juice.
Sauce
- Almond butter – drizzly almond butter works best. For nut-free, use tahini or sunflower seed butter.
- D’Natural Organic Coconut Aminos
- Lime juice – freshly squeezed is best!
- Crushed red pepper
- Rice vinegar
- Toasted sesame oil
Directions
- Place a large skillet (at least a 12-inch skillet) over medium-high heat. Add 1 teaspoon of the cooking fat. Once hot, add the whisked eggs and scramble. Remove from the skillet and set aside.
- To the skillet, add an additional 1 teaspoon of cooking fat as well as the cubed chicken. Sauté for about 2 minutes. Next, add the remaining skillet ingredients, except for the dark green parts of the green onion. The skillet will be very full until it cooks down. Continue to cook for 8-12 minutes, carefully stirring occasionally.
- Meanwhile, combine the sauce ingredients and whisk until well combined and smooth.
- Once the veggies are tender and cooked down, and the chicken is cooked through, add the eggs back to the skillet along with the dark green parts of the green onion and the sauce. Stir to combine and allow to cook for another 1-2 minutes or until heated through.
- Serve hot, topped with cilantro, cashews, and green onion. Squeeze with fresh lime juice.