Paleo Cashew Chicken with Zucchini Noodles

Ingredients

• about 680 g Chicken breasts, cut into 1-inch cubes
• 4 cups Zucchini, spiralized into noodles
• 1/2 cup Cashews, raw
• 1/4 cup Coconut aminos
• 2 tbsp Rice vinegar
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tbsp Sesame oil
• 1 tbsp Arrowroot flour
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g of chicken breasts (cut into 2.54 cm cubes) with 1 tbsp arrowroot flour, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the chicken is evenly coated.
2. 2Heat 1 tbsp sesame oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
3. 3Add the coated chicken to the hot skillet. Cook for 8 to 10 minutes, turning occasionally, until the chicken is browned on all sides and the internal temperature reaches 74°C. Remove the chicken from the skillet and set it aside on a plate.
4. 4Add the 4 cups of zucchini noodles to the same skillet. Sauté for 2 to 3 minutes, stirring gently, until the noodles are slightly tender but still have a slight bite.
5. 5In a small bowl, whisk together 1/4 cup coconut aminos, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp minced ginger until well combined.
6. 6Pour the coconut aminos mixture over the zucchini noodles in the skillet. Stir to coat the noodles evenly with the sauce.
7. 7Return the cooked chicken to the skillet with the sauced zucchini noodles. Add the 1/2 cup of raw cashews. Toss everything together gently to combine.
8. 8Continue to cook for 1 to 2 minutes, stirring constantly, until the sauce has thickened slightly and everything is heated through. The internal temperature of the chicken should still be 74°C.
9. 9Serve the Paleo Cashew Chicken with Zucchini Noodles immediately.

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