Stir Fry Cashew Chicken with Vegetables

Ingredients

CASHEWS

⅜ Cup Unsalted and Raw Cashews

RICE

2 ½-3 Cups Water

½ Tbsp. Ground Kosher Salt

1 Cups Basmati Rice

CHICKEN

1 Organic Breasts Chicken

1 Tbsp. Corn Starch or Arrow Root Starch

⅛ Tsp. Ground Kosher Salt

⅛ Tsp. Ground White Pepper

VEGETABLES

½ Medium White Onion

¾ Cups Snap Peas

½ Medium Crown Broccoli

1 Cloves Minced Garlic

SAUCE

½ Tbsp Monk Fruit Powder

1 Tsp. Sesame Oil

¼ Cup Coconut Aminos

1 Tbsp. Oyster Sauce

¾ Cups Organic and Unsalted Chicken or Vegetable Stock

¼ Tsp. Fresh Ginger or Ginger Powder

2 Tsp. Apple Cider Vinegar

¼ Tsp. Red Pepper Flakes

FOR COOKING

1 Tbsp. Divided Coconut Oil

GARNISH

½ Tbsp. Sesame Seeds

1 Sliced Scallions

Preparation Steps

1. Preheat oven to 350 degrees. Add CASHEWS to a pan and bake for 10-12 minutes, or until starting to brown, and set aside once finished.

2. Start the RICE by filling a pot with Water and adding the Salt. Bring to a boil then add the Rice. Let it return to a boil, then turn down heat to a simmer and let it return to a boil. Drain the RICE in a colander.

3. Prep the CHICKEN by mixing the Salt, White Pepper and Corn Starch together. Trim, then chop the Chicken into 1 inch cubes. Lastly, cover Chicken with the mixture.

4. Prep the VEGETABLES by washing and chopping them.

5. In a container with a tight lid, mix the SAUCE and shake well. This sauce should keep for a few weeks in the refrigerator if you want to make extra.

6. In a large skillet, add Coconut Oil on medium to high heat. Once the Coconut Oil is hot, add the CHICKEN and let cook for several minutes before flipping to turn golden brown. Cook another 5 minutes, then transfer to a bowl.

7. Add remaining Coconut Oil to the same pan. Brown Garlic and Onion for two minutes. Then, add in the SAUCE and remaining VEGETABLES and cook for 7-10 minutes, stirring occasionally. Add CHICKEN back in, along with toasted Cashews, and stir until CHICKEN is warmed. Add Green Onion and Sesame seeds toward the end.

8. Serve hot over the RICE.