Ingredients
- 2/3 cup cashews
- 1 tablespoon avocado oil
- 1 pound chicken breast
- Sea salt
- Black pepper
- 1 red bell pepper chopped
- 1/2 cup sliced green onions plus additional for garnish
- 2 teaspoons garlic
- 8 teaspoons rice vinegar
- 1/4 cup water
- 2 tablespoons coconut aminos
- 1 tablespoon fresh hot chili paste
- 1 tablespoon honey
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon sesame oil
- Sesame seeds for garnish
- Cooked white rice or cauliflower rice, for serving
Instructions
- Preheat oven to 350°F. Place the cashews on a small baking sheet and bake until lightly golden brown and toasted, about 10-12 minutes. Set aside.
- Heat the oil on med/high heat. Add in the chicken with a pinch of salt and pepper and cook until almost done, but with a little bit of pink left.
- Add the red pepper, green onion, and garlic, and cook until tender and the chicken is no longer pink.
- Add rice vinegar and cook until it has evaporated, about 1-2 minutes.
- Whisk together the water, coconut aminos, chili paste, honey, and five-spice powder.
- Add into the pan, turn the heat up to high, and bring to a boil. Once boiling, cook until thickened, approximately 2-3 minutes
- Remove from the heat, and stir in the sesame oil and cashews.
- Serve with rice of choice and garnish with green onion and sesame seeds.