Low Carb Cashew Chicken

I love flavor and this particularly recipe makes me feel like I am eating something luscious! I fix this as a low carb meal and once all the ingredients are prepared it is quick to toss together. It is easily adaptable to specialized allergy diets as well since it is always dairy and gluten free.

Ingredients

1 tsp minced ginger

1 T rice wine vinegar

2 T braggs liquid aminos

1/2 T chili garlic sauce

1 T minced garlic

1 T coconut oil

1/2 C raw cashews

1 T sesame oil

1 lb boneless, skinless chicken thighs, cut in bite-sized pieces

1 bell pepper, cored, sliced

1 medium onion, sliced

2 T chopped cilantro

salt and pepper to taste

The How To's

First, Prepare all your ingredients.

Then make your sauce: Combine ginger, white wine vinegar, liquid aminos, garlic sauce and garlic in a small bowl. Stir to combine and set aside.

Heat coconut oil in a pan over medium heat. Add cashews and stir occasionally until lightly toasted. Set aside.  Add sesame oil to your pan and once pan is hot again, add chicken. Cook till no longer pink. Add peppers and onions and cook till tender. Add sauce. Toss and allow to heat through. Remove from heat, add cilantro and cashews and toss. It is ready to serve or divide into portions for meals. This makes enough for 2 nice-sized keto-dinners or four normal portions served with rice.