Paleo Cashew Chicken Stir-Fry

Ingredients

• 1.5 lbs Chicken Breast
• 1 cup Broccoli Florets
• 1 Bell Pepper
• 1 cup Carrots
• 1/2 cup Cashews
• 1/4 cup Coconut Aminos
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tbsp Arrowroot Powder

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into 1-inch cubes. Place the cubed chicken in a medium bowl and add the 1 tbsp Arrowroot Powder, tossing until the chicken pieces are evenly coated.
2. 2In a separate small bowl, combine the 1/4 cup Coconut Aminos, 2 tbsp Rice Vinegar, and 1 tbsp Sesame Oil; whisk these ingredients together until well combined to create the stir-fry sauce.
3. 3Heat a large wok or a large skillet (e.g., 12-inch) over medium-high heat until it reaches approximately 400°F (200°C). Add the coated chicken to the hot wok and stir-fry for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
4. 4Add the 1 tsp Ginger (minced) and 2 cloves Garlic (minced) to the wok with the chicken and stir-fry for 30 seconds until fragrant. Then, add the 1 cup Broccoli Florets, 1 Bell Pepper (cut into 1-inch pieces), and 1 cup Carrots (sliced into thin rounds or matchsticks) to the wok, continuing to stir-fry for another 3-5 minutes until the vegetables are tender-crisp, meaning they are slightly softened but still retain a slight bite.
5. 5Pour the prepared sauce (1/4 cup Coconut Aminos, 2 tbsp Rice Vinegar, 1 tbsp Sesame Oil) over the chicken and vegetables in the wok. Stir everything together thoroughly and cook for 1-2 minutes, allowing the sauce to bubble and thicken slightly, coating all the ingredients.
6. 6Stir in the 1/2 cup Cashews and cook for an additional 30 seconds, just until they are heated through. Serve the Paleo Cashew Chicken Stir-Fry immediately.

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