Paleo Cashew Chicken over Cauliflower Rice

I had this one saved for a while and decided it was finally time to give it a try. Not sure if that is a meal prep hack or not, but I'll make it a point just in case it helps anyone out... Whenever you come across a recipe you think you'd enjoy, save the link! Soon enough you will have a list to go through for those times you can't figure out what to cook or need an idea quickly. Although you can also just visit my blog and search through there too haha. Anyways, I absolutely love the cashew chicken meal and this recipe was a winner since it didn't include a bunch of sugar and other unnecessary ingredients. This meal also turned out SO amazing! I doubled the chicken, used 3 peppers, and 5 oz of cashews, then increased the sauce ingredients slightly, but I definitely wish I doubled that part. Everything was made in one pan and I heated up the cauliflower rice on the side while the chicken was cooking. Simple as that! This recipe will no doubt be my go-to cashew chicken recipe in the future. 

Paleo Cashew Chicken 
Ingredients:

• 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 2 tablespoons coconut oil
• 2 red bell peppers, seeded and cut into bite-size pieces
• 1 1/3 cups raw whole cashews
• 1 large bunch scallions, chopped
• 2 tablespoons arrow root powder (instead of 1 tablespoon cornstarch)
• 1/2 teaspoons sea salt

For the Sauce:

• 1/3 cup coconut aminos 
• 1/4 cup coconut vinegar (instead of rice vinegar)
• 2 tablespoons tomato paste
• 3 tablespoons of raw honey (instead of sugar)
• 3 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1/4 – 1/2 teaspoons crushed red pepper

Directions:

1. Preheat a large deep skillet to medium high. Add the coconut oil and once melted, add the red bell pepper. Saute for 2-3 minutes to softened. Then scoop out the bell pepper.
2. Sprinkle the arrow root powder and salt over the cut chicken pieces and toss to coat. Add the chicken to the skillet. Stir and saute for 5-8 minutes until the chicken is mostly cooked through and seared on the outside.
3. Meanwhile, whisk all the ingredients for the sauce in a small bowl. Once the chicken is mostly cooked, add the sauce to the skillet and stir. Add the red bell peppers and cashew to the skillet. Once the sauce starts to simmer, lower the heat to medium-low, and simmer another 3-5 minutes to thicken.
4. If the sauce tightens up too much, add a little water to loosen it. Turn the heat off and add the chopped scallions. Serve warm with Cauliflower Rice or regular rice.

Original recipe found here