Paleo Cashew Chicken over Roasted Cauliflower Rice

This is the best paleo cashew chicken I have ever tried! I also loved that it was a one-pot meal and super easy to make because I did not have a lot of time for meal prep this weekend. Besides having only one red pepper and one cup of cashews, I made this recipe as-is and have no suggestions for altering or changing anything. If you enjoy the classic cashew chicken meal, then you need to give this healthy version a try! It still has that sweet, tangy, and slightly spicy taste of the classic cashew chicken meal you would order at the restaurant and is just as delicious. I paired this with roasted cauliflower rice, which is also linked below. Let me know if you give this one a try!

​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 cornstarch)
• 1/2 teaspoons sea salt

For the Sauce:

• 1/3 cup coconut aminos (instead of soy sauce)
• 1/4 cup coconut vinegar (instead of rice vinegar)
• 2 tablespoons tomato paste
• 3 tablespoons 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 Roasted Cauliflower Rice.

Original recipe found here