Cashew Chicken Stir fry

Ingredients

FOR THE SAUCE

⅓ cup low-sodium chicken broth

¼ cup coconut aminos

2 tablespoons rice vinegar

1 tablespoon freshly squeezed lime juice (about ½ lime)

2 tablespoons no-sugar-added sriracha

(I use Yellowbird brand), optional 2 tablespoons unsweetened creamy cashew butter

2 tablespoons coconut sugar (omit for Whole30)

1 teaspoon toasted sesame oil

1 teaspoon fish sauce (I use Red Boat brand)

¼ teaspoon Chinese five-spice powder

1-inch piece fresh ginger, peeled and finely grated

4 garlic cloves, minced

FOR THE CHICKEN

2 pounds boneless, skinless chicken tenders, cut into 1-inch cubes 1 tablespoon avocado oil

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons tapioca flour

FOR THE STIR-FRY

¾ cup unsalted roasted cashews, plus more for serving

2 tablespoons avocado oil

6 green onions, cut into 1-inch lengths, white and green parts kept separate

Prepared cauliflower rice or steamed rice, optional for serving

1 lime, cut into wedges, for serving

Directions

MAKE THE SAUCE: In a medium bowl, whisk together all the sauce ingredients until well combined. Set aside.

IN a large bowl, combine the chicken, avocado oil, salt, pepper, and. tapioca flour. Toss until well combined. Set aside.

MAKE THE STIR-FRY: In a dry (no oil) large nonstick skillet, toast the cashews over medium heat, tossing occasionally, until fragrant, about 4 minutes. Remove from the skillet and set aside.

INCREASE the heat under the skillet to medium-high and add the avocado oil. Working in batches if necessary, so as not to overcrowd the skillet, add the chicken in a single layer and cook until the chicken is golden brown and cooked through, 3 to 4 minutes per side.

ADD the white parts of the green onions to the skillet and cook, tossing, until the onions just begin to soften, about 2 minutes. Reduce the heat to medium.

WHISK the sauce once more, then pour it into the skillet. Cook, stirring, until the sauce thickens, and the chicken is well coated, about 3 more minutes.

ADD the green parts of the green onions and the toasted cashews to the skillet and toss to combine once more.

If desired, serve with prepared rice. Garnish with more cashews and a lime wedge.