CASHEW CHICKEN
Ingredients
- 3 Raw Chicken Thighs bonless, skinless
- 2 tbsp Coconut oil for cooking
- 1/4 cup Raw Cashews
- 1/2 Medium Green Bell Pepper
- 1/2 tsp Ground Ginger
- 1 tbsp Rice Wine Vinegar
- 1 1/2 tbsp Liquid Aminos
- 1/2 tbsp Chili Garlic Sauce
- 1 tbsp Minced Garlic
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- 1 tbsp Green Onions
- 1/3 Medium White Onion
- Salt & Pepper
Instructions
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Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.
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Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.
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Increase heat to high and add coconut oil to pan.
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Once oil is up to temperature, add in the chicken thighs and allow them to cook through (about 5 minutes).
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Once the chicken is fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings (ginger, salt, pepper). Allow to cook on high for 2-3 minutes.
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Add liquid aminos, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking.
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Serve in a bowl, top with sesame seeds and drizzle with sesame oil. Enjoy!
Recipe Notes
Fat 24g 37% Carbohydrates 8g Protein 22.6g 45g
