|10 min||20 min||4|
|1/2 cup||Cashew nuts, raw (unsalted)|
|454 gm||Chicken breast, boneless, skinless (cut into 1" cubes)|
|1/4 cup||Potato starch (or tapioca starch)|
|1/2 tsp||Black pepper|
|2 tbsp||Extra virgin olive oil (or as needed)|
|1 tbsp||Sesame oil|
|1 small||White onion (cut into bite sized pieces)|
|1 medium pepper(s)||Red bell pepper (cut into bite sizes pieces)|
|4 green onion (stem)||Green onion, scallion, ramp (chopped, save tops for serving)|
|1/2 tsp||Korean red chili flakes (optional)|
|1/4 cup||Coconut aminos, Coconut Secret|
|2 tbsp||Apple cider vinegar|
|1/2 cup||Chicken broth (stock) (or veggie broth)|
|2 tbsp||Cashew butter (optional)|
|1 piece, 1-inch||Ginger root (grated)|
|1 date pitted||Medjool date (chopped)|
|4 leaves||Kale (chopped thin)|
Place potato starch, salt and pepper, and chicken in a small bowl and toss.
On medium heat, heat oils and add white onions, cook till soft.
Add chicken, browning on each side. Lower heat and add the diced red pepper and green onions, stirring occasionally.
Place chicken broth, coconut aminos, vinegar, garlic, ginger, chopped date, red pepper flakes and cashew butter in a small blender until smooth. A blender is the best for a smooth sauce, but you can mince the garlic, ginger and date and combine well in a bowl instead.
Pour sauce over the chicken and combine. Add kale and cashews, and bring everything to a simmer on medium low heat for an additional 2-3 minutes.
Serve alone, over cauliflower rice or mashed potatoes. Top with green onions.
is a great source of lean protein!