Cashew Chicken (Better Than Takeout, Easy & Healthy)

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs (cut into bite-size pieces (about 1”))
• 1/4 cup arrowroot flour (or tapioca)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons avocado oil or olive oil (for pan frying)
• 1/3 cup coconut aminos
• 1/2 cup chicken broth or stock
• 1 tablespoon cashew butter (or creamy almond butter)
• 1 tablespoon maple syrup (or honey, or use date syrup or paste for Whole30)
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 3 cloves garlic (minced)
• 1 teaspoon fresh grated ginger
• 2 teaspoons arrowroot flour (or tapioca)
• 3/4 cup roasted salted cashews (raw for Whole30)
• sliced green onions
• sesame seeds
• Red chili flakes

Instructions

1. 1

   First, coat the chicken. Either in a large bowl or large zip lock bag, toss the chicken with tapioca flour, salt, and pepper until evenly coated.

2. 2

   Next, make the sauce. Whisk all sauce ingredients (except for cashews) until smooth, making sure the tapioca is fully dissolved.

3. 3

   Then, cook the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat, add chicken in a single layer and cook 5-6 minutes total, flipping to brown all sides.

4. 4

   Once the chicken is browned, lower the heat to medium, whisk the sauce and pour it into the pan over the chicken, stirring constantly as it thickens, about 1-2 minutes. Fold in the cashews.

5. 5

   To serve, place rice or cauliflower rice in a bowl and top with cashew chicken. Sprinkle with green onions, sesame seeds, and red chili flakes.