your new favorite take-out style dinner!
I find a lot of stir fry recipes to be high in added sugars, so I was inspired to make one without added sweeteners! there is a touch of sweetness from the juice of an orange, as well as the coconut aminos- it’s just the right amount!
the crunch of the cashews is so satisfying, and the fiber from the veggies in addition to the protein from the chicken make this a filling meal. and really delicious, too!
this dish is paleo, whole 30 approved, and simple to make.
makes 3-4 servings
for the sauce
1/3 cup coconut aminos
2 tbsp rice vinegar
Juice of 1 orange
1 tsp of sesame oil
2 tablespoons tomato paste
3 cloves garlic, crushed or minced
1/2 tsp ground ginger or 1 inch piece of fresh ginger minced
Black pepper, to taste
Red pepper flakes, optional
for the stir fry
2 tbsp avocado oil
3 chicken breasts (about 1.5 lbs), sliced into bite sized pieces
2 red bell peppers, sliced
1/2 onion, thinly sliced
3/4 raw cashews
2 tbsp tapioca starch
1/2 tsp sea salt
Optional garnish: green onion, toasted sesame seeds
1. Whisk all ingredients for the sauce together in a bowl. Set aside.
2. Heat a large and deep skillet or a wok over medium heat. Add the avocado oil, then stir in the onions and peppers. Cook until just soft, about 5 minutes. Remove veggies from the pan, but leave as much of the oil behind as you can.
3. Toss chicken pieces with the sea salt and tapioca starch until coated. Add chicken to the pan, and cook until chicken is just about completely cooked, stirring occasionally, about 5-8 minutes.
4. Add the sauce, cashews, and onions/peppers to the pan. Stir and reduce heat. Allow to simmer until sauce slightly thickens, about 5 minutes. Serve with green onion and toasted sesame seeds (optional).