20 Minute Cashew Chicken

1. Start off by cutting the chicken thighs into bite size cubes and place in a bowl. Season with salt and pepper and mix well.
2. Preheat a pan to medium high heat and spray with some avocado oil. Once heated add the chicken pieces cooking for about 5-7 minutes, stirring occasionally, until the temperature reaches 165 degrees.
3. While the chicken is cooking chop the bell peppers and onions into large chunks.
4. Once the chicken has cooked, add in the peppers and onions to the pan and saute for about 5 minutes, stirring occasionally, until the veggies start to become soft and have some char to them.
5. Next you’ll start on the sauce. In medium sized bowl add in 1/3 cup soy sauce, 1/2 cup chicken stock, 1 tsp sesame oil, 1 tsp ginger powder, 1 tbs minced garlic, 1 tbs honey, 1 tbs rice vinegar, and 1 tbs cornstarch. Mix well until the cornstarch is fully incorporated.
6. Now that the veggies are cooked add in the sauce and mix well. Simmer for a few minutes on low until the sauce becomes thick.
7. You’ll then mix in the 1/2 cup cashews and let it simmer for just a minute or so to warm them up.
8. Serve with cauliflower rice or regular rice then top with some freshly chopped green onion and some sesame seeds. Enjoy!

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