- 2 lb boneless, skinless chicken breasts, cut into 1 in cubes
- 2 T arrowroot powder
- ½ t black pepper
- 1 T extra virgin olive oil
- ⅓ c wheat-free Tamari sauce
- 3 T coconut vinegar
- 4 T Dr. Brown approved ketchup (or homemade)
- 1 T honey
- ½ T minced garlic
- 1 t minced ginger
- 1 T hot sauce
- 1 T red pepper flakes
- 1 c raw cashews
- 6 oz snap peas
Step 1: In a gallon ziplock bag, place chicken, ½ T red pepper flakes, pepper, and arrowroot powder. Zip and shake to coat chicken well.
Step 2: In a wok, heat olive oil.
Step 3: Allow oil to reach high temp and add chicken mixture.
Step 4: While chicken is cooking, in a small bowl combine Tamari sauce, coconut vinegar, ketchup, hot sauce, ½ T red pepper flakes, honey, garlic, and ginger. Whisk well.
Step 5: Add cashews and mix again.
Step 6: Once chicken is browned, pour liquid mixture over chicken in wok.
Step 7:Add snap peas, stir to mix, and cook for an additional 5 minutes on high heat.
Step 8: Plate, serve, and enjoy!
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In Health,
