1 ½poundsboneless, skinless chicken breasts cut into 1” cubes
½teaspoonsalt
¼teaspoonpepper
1 ½tablespoonoilolive, vegetable, avocado, or coconut oil
3clovesminced garlic
Sauce
2tablespoonssoy sauce or coconut aminos*
2tablespoonswater more if needed
2tablespoonrice wine vinegar
2teaspoonsesame oil
1teaspoongrated ginger
2teaspoonsambal oelekoptional
Vegetables
1red bell pepperthinly sliced
1medium white onionthinly sliced
2green onionssliced
toasted sesame seedsfor garnish
Instructions
Saute raw cashews in a single layer in a saute pan over medium heat. Toss frequently until brown. Remove from heat and cool on a paper towel.
In a small bowl whisk together soy sauce, water, rice wine vinegar, sesame oil, ginger, and sambal oelek if using. Set aside (or shake in a jar with a tight-fitting lid).
Pat chicken chunks dry and season with salt and pepper.
In a large pan, heat oil over medium-high heat. Add chicken and garlic and cook until evenly browned on all sides. Remove chicken from the skillet.
Saute peppers and onions until tender in the same skillet, adding additional oil if needed. Add chicken back to the skillet and pour in the prepared sauce.
Bring to a boil, stir thoroughly, then reduce to a simmer until chicken is cooked through. Stir in additional water if the sauce becomes too thick.
Add toasted cashews, stir and serve. Delicious on it's own, or over cauliflower rice or zoodles.
Garnish with sliced green onions and toasted sesame seeds.
Notes
Coconut Amino Acids can be used interchangeably with soy sauce. They have significantly less sodium and are gluten and soy-free.
Thawed from frozen chicken strips can be used in place of chicken breast – add them to the pan with peppers and onions. Chicken should reach a safe internal cooking temperature of 165 °F.
As a substitute for sambal, use red chili paste, sriracha, chili crisp, gochujang, or harissa.