One of the goals of my Lean & Clean Program is to make low carb clean eating easy, simple and delicious! As part of the program you receive access to an ever growing folder of bonus recipes to help you stick to your Lean & Clean lifestyle, and ahead of our group challenge starting May 24th I am creating a host of new dinner recipes for you.

For inspiration I’m creating a new recipe inspired by a different type of cuisine each time, and this week I’ve taken my favourite Chinese style dish and given it the Lean & Clean makeover!

Healthy Chinese Food

It was important to me to keep certain elements of the dish true to its original form, in particular the different textures (key tip:  always toast nuts and seeds before using them in your dishes to keep them crunchy), and the thickness of the sauce (key tip: if your sauce is too thin make a quick slurry of tapioca starch and water, and add it to your sauce).

I also wanted to make sure it fit the Lean & Clean Food Formula of Protein (at least 20g), Fibre (at least 2 servings of veggies) and Fat (minimum 1 tablespoon) and this recipe easily does that with the inclusion of organic chicken (we buy all our chicken from Butcher Box), organic broccoli and red pepper (we get our organic veggies from Misfits Market) and toasted cashew nuts (we buy all our nuts and seeds from Thrive Market).

Great With Tempeh

For my vegan, vegetarian and plant-based eaters this dish is delicious with tempeh or tofu!

How to Make Chicken and Cashews in Garlic Ginger Sauce 

(serves 2)

• 2 tablespoons avocado oil
• 2 organic chicken breasts, diced
• 2 teaspoons tapioca starch 
• 2 tablespoons water
• 1/4 cup coconut aminos
• 2 tablespoons tamari
• 1 tablespoon seasoned rice vinegar
• 3 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon sriracha, or more to taste
•  4 cups broccoli florets
• 1 red bell pepper, diced 
• 4 scallions, thinly sliced
• 2 teaspoons sesame seeds
• ½ cup cashews, toasted 

Heat the avocado oil in a large skillet on a medium to high heat. Add the diced chicken and cook for 5 minutes. 

Make the sauce by combining the tapioca starch and water in a small bowl, and set to one side. In a separate bowl add the coconut aminos, rice vinegar, garlic, ginger, sesame oil and sriracha. Add this to the tapioca starch mixture and stir well. 

Add the broccoli, red bell pepper and scallions to the chicken, pour over the sauce and cook for a further 10 minutes, or until the chicken is cooked fully. 

Turn off the heat, stir in the cashews and sprinkle with sesame seeds. 

Serve over cauliflower rice or stir in shirataki noodles.

This recipe, and over 70 other is part of my Lean & Clean 8 Week Program for healthy weight loss. For the only time this year the program will be run as an exclusive group challenge starting on May 24th – enroll below!

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