Healthy Cashew Chicken Stir Fry

Ingredients

• Liquid aminos

  Bragg's

  ⅓ cup or 80g

• Rice wine vinegar

  2 tbsp or 30g

• Oranges

  1 fruit or 131g

• Sesame oil

  1 tsp or 5g

• Tomato paste

  canned, unsalted

  2 tbsp or 32g

• Garlic

  raw

  3 clove or 9g

• Ground ginger

  ½ tsp or 0.9g

• Black pepper

  ground

  1 dash or 0.1g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Avocado oil

  2 tbsp or 28g

• Chicken breast

  raw, skinless

  3 full breast (both fillets) or 708g

• Red bell pepper

  raw

  2 medium or 238g

• Onion

  raw

  ½ medium or 55g

• Cashews

  dry roasted, salted

  ¾ cup, halves and whole or 103g

• Salt

  table

  ½ tsp or 3g

• Tapioca Starch

  Yucarina

  2 Tbsp or 16g

• Scallions

  tops only

  1 stalk or 12g

• Toasted Sesame Seeds

  Sun Luck

  1 Tbsp or 5g

Directions

1. Whisk aminos, vinegar, orange juice, sesame oil, paste, garlic, ginger, pepper, and red pepper flakes.
2. Heat a large skillet over medium heat. Add avocado oil. Stir in onions and peppers. Cook until just soft, about 5 minutes. Remove from pan but leave oil behind.
3. Toss chicken pieces with sea salt an tapioca starch. Cook until chicken is almost completely cooked. Stir occasionally for 5-8 minutes.
4. Add sauce, cashews, onions/peppers to the pan. Stir and reduce heat. Allow to simmer until sauce slightly thickens. Serve with green onion and sesame seeds.