3 servings ( dinner and one lunch)

3 chicken thighs boneless, skinless, cubed

2 tbsp oil of your choice, Olive Oil will burn at the temperature used in recipe.

1/4 cup cashews

1/2 medium Green Bell Pepper

1/2 tsp ground ginger

1 tbsp Apple cider vinegar

1 1/2 tbsp coconut aminos (soy sauce substitute)

1/2 tbsp sriracha

1 tbsp minced garlic

1 tbsp Sesame Oil

1 tbsp Sesame Seeds

1 tbsp spring onions

1/4 medium onion

Salt + Pepper

Heat a pan over low heat and toast the cashews until they start to lightly brown and become fragrant. Remove and set aside.

Dice chicken thighs into large chunks. Cut onion and pepper into equally large chunks.

Increase heat and add oil to pan.

Once oil is up to temperature, add in the chicken thighs and cook through.

When the chicken is fully cooked. Add in the pepper, onions, garlic, sriracha and seasonings(ginger, salt, pepper), cook on high for 2-3 minutes.

Add soy sauce, apple cider vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid left in the pan

Serve topped with sesame seeds and a drizzle of sesame oil.

NUTRITION (per serving)

Carbs: 8g

Fibre: 1.3g


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