Posted on

I’ve already shared a few healthier takeout favorites in the past like this Skinny Beef and Broccoli, Teriyaki Chicken, Kung Pao Chicken and Mongolian Beef served with zoodles and I’m so happy to hear how much you guys love them already.

  • 3/4 lb chicken breasts, cut into 1 inch pieces
  • sea salt and black pepper as needed
  • 1 tablespoon tapioca or arrowroot starch (or cornstarch)
  • 1 tablespoon coconut oil (or olive oil)
  • 4 cups broccoli florets
  • 1 red bell pepper, cut into bite-sized chunks
  • 3/4 cup roasted, unsalted cashews
  • Sauce and Marinade
  • 6 tablespoons gluten free tamari (or low sodium-soy sauce or coconut aminos for paleo version)
  • 1 tablespoon hoisin sauce (use gluten free if necessary or make your own paleo
  • 3/4 tablespoons apple cider vinegar
  • 2 tablespoons honey (use raw for paleo)
  • 1 teaspoon toasted sesame oil
  • 2 1/2 tablespoons tapioca or arrowstarch (or cornstarch)
  • 1/2 teaspoon fresh minced ginger
  • 2 cloves garlic, minced
  • 1/2 cup water, plus more as needed to thin out sauce
  • Optional
  • red pepper chili flakes
  • toasted sesame seeds
  • 1 green onion, sliced thinly
  • For meal prep
  • Cooked rice, quinoa or noodles
  • Lunch containers


  1. In a medium bowl, combine all the ingredients for the sauce. Set aside.
  2. Season chicken with salt, pepper, tapioca starch and 1 tablespoon of sauce/marinade.
  3. Add oil to a wok or a large non-stick skillet over medium-high heat.
  4. Add the chicken and stir-fry for 5-6 minutes, or until the chicken is starting to brown.
  5. Toss in the broccoli and bell peppers and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and allow sauce to bubble and thicken. Season with salt, pepper or red pepper chili flakes as needed.
  6. Remove from heat and serve warm on a large platter or over zoodles, cauliflower rice(paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.
  7. For meal prep
  8. Cook rice and divide evenly into lunch containers. Add cashew chicken, cover and store in fridge for up to 4 days.
The ingredient options I’ve listed first are all gluten free. For paleo-friendly or the classic non-gluten free options, I’ve listed them in brackets.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *