4 tbsp Coconut Oil, divided
2 pounds Chicken Tenders, cut into cubes
3 tbsp Arrowroot Starch
2 Red Bell Peppers, cut into strips
1 Green Bell Pepper, cut into strips
1 Onion, cut into thick cubes
1/2 cup Coconut Aminos (or balsamic vinegar)
2 tbsp Coconut Vinegar (or any white vinegar)
1 tsp Minced Garlic
1 tsp Minced Ginger, or 1/2 tsp ground ginger
1/4 tsp Red Pepper Flakes
1/2 tsp Sea Salt
1 cup Cashew Halves
1/2 cup Sliced Green Onion
*Always use organic & unsweetened ingredients whenever possible.
Heat 2 tbsp of the coconut oil in a large saute pan over medium/high heat. Place the chicken & arrowroot powder in a bowl & toss until chicken is coated. Add the chicken to the hot pan of oil & saute until the chicken is golden on all sides, stirring every 20 seconds or so.
Remove the chicken & set aside in a bowl. Place the pan back on the heat & add the remaining 2 tbsp of oil.
Add the bell peppers & onion to the pan & saute for 4-5 minutes, or until onion is translucent & peppers have begun to soften. Add the chicken back into the pan & mix in with the vegetables.
In a mixing bowl, whisk together the coconut aminos, vinegar, garlic, ginger, red pepper, & salt.
Pour the sauce into the pan & toss with the chicken & vegetables. Bring sauce to a boil & cook for 1-2 more minutes, stirring constantly, until sauce has thickened. Stir in the cashews & 3/4 of the green onions.
Remove from heat. Sprinkle the remaining green onions over the top of the chicken & serve over cauliflower rice. Cook time: 15 mins Total time: 20 mins