Cashew Chicken

Chicken

• 680 g11/2 lb boneless skinless chicken thighs, cut into bite-size pieces (about 1")
• 31 g4 tbsp arrowroot flour (or tapioca)
• 4 g3/4 tsp salt
• 1 ml1/4 tsp black pepper
• 30 ml2 tbsp avocado oil or olive oil

Sauce

• 80 ml3/8 cup coconut aminos
• 120 ml1/2 cup chicken broth or stock
• 14 g1 tbsp cashew butter (or creamy almond butter)
• 15 ml1 tbsp maple syrup (or honey, or date syrup for Whole30)
• 12 g1 tbsp rice vinegar
• 10 ml2 tsp toasted sesame oil
• 3 cloves3 cloves garlic, minced
• 5 g1 tsp fresh grated ginger
• 5 g2 tsp arrowroot flour (or tapioca)
• 205 g3/4 cup roasted salted cashews (raw for Whole30)

For garnish

• sliced green onions
• sesame seeds
• red chili flakes

Instructions

1. 1 In a large bowl or zip-lock bag, toss chicken pieces with 0.25 cup arrowroot flour, 0.75 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated. In a separate bowl, whisk together all sauce ingredients — coconut aminos, chicken broth, cashew butter, maple syrup, rice vinegar, sesame oil, garlic, ginger, and 2 teaspoons arrowroot flour — until smooth and fully dissolved.
2. 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–6 minutes total, flipping to brown all sides. Work in batches with remaining oil if needed to avoid crowding the pan.
3. 3 Lower heat to medium, re-whisk the sauce, and pour it over the chicken in the pan. Stir constantly as the sauce thickens, about 1–2 minutes, then fold in the cashews. Serve over rice or cauliflower rice and garnish with green onions, sesame seeds, and red chili flakes.