2largeorganic chicken breasts, trimmed and tenderized
1tbspavocado oil
2tbspsesame oil
1/2cupdiced red onion
1/2tbspminced garlic
1/2tspground ginger
1/4cupcoconut aminos
3tbspwater
1tbsparrowroot starch(thickener- can substitute with corn starch)
1/3cupsliced cashews
sea salt and pepper, to taste
Toppings
1/2cupchopped green onion
1cupthinly chopped purple cabbage
1largebell pepper, thinly sliced
1headbutter lettuce
Instructions
Cut chicken into 1-inch pieces and set aside.
Heat oil in a large skillet until hot, but not smoking. Add in onion and garlic and sauté for 2-3 min.
Add chicken to brown for 5-7 minutes, then add coconut aminos. In a small bowl, dissolve the arrowroot starch with water then pour in with ginger, salt, pepper and stir.
Add in sliced cashews and cover skillet with lid to let cook on medium-low heat for another 5-7 minutes.
Serve cashew chicken with toppings and in butter lettuce cups :)