Cashew Chicken Salad (P3)

By Bailey1_

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
• 2 Tbsp chicken broth (I actually used 2 TB of organic ginger juice instead of broth and minced ginger)
• 2 tsp minced, peeled fresh ginger
• 2 tsp arrowroot powder
• Sea salt
• 1/2 cup low-sodium chicken broth
• 2 Tbsp Bragg's aminos
• 1 Tbsp rice vinegar
• 2 tsp Xylitol (or stevia)
• 2 TB olive oil
• 2 garlic cloves,chopped
• 2/3 cup unsalted, raw cashews
• 1-2 scallions,white and green parts separated and thinly sliced

Details

Servings 6
Adapted from facebook.com

Preparation

Step 1

1. In a medium bowl, toss chicken with chicken broth, ginger and 1 tsp cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, Bragg's, vinegar, sweetener and 1 tsp cornstarch; set sauce aside.

2. In a large nonstick skillet, heat 1 Tbsp oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 TB oil to skillet and cook remaining chicken (reduce heat if chicken is over browning). Transfer to plate.

3. To same skillet,add garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top scallion greens and serve.

(makes 6 servings)