Sweet Ginger Cashew Chicken (P3)

By Bailey1_

Ingredients

• 2 large chicken breasts, cut into about 2 inch strips
• 1 tsp arrowroot
• 1/2 tsp salt
• 1 T coconut oil
• 2 tsp fresh minced ginger
• 1/2 cup chicken broth
• 1 T xylitol or stevia
• 1 green onion, sliced
• 1/8 tsp cayenne pepper (just a sprinkle)
• 1/3 cup raw cashews

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Lay the chicken in a pie pan or large plate. Sprinkle with arrowroot, salt and ginger. Toss so all the pieces are coated well and refrigerate for 20-30 minutes.



While the chicken is in the fridge, whisk together the chicken broth, sweetener, green onions and cayenne pepper. Set aside.

Heat the oil over medium high heat in a large skillet. Drop the chicken in and cook for about eight minutes. When chicken is done, remove and place on a plate to keep warm.

Deglaze the pan with the sauce and whisk well to get up any little bits of chicken stuck to the bottom of the pan. Simmer for a couple minutes and then add the chicken back to the pan. Cook for another five minutes so that the sauce can thicken and the chicken can warm back up if cool. Place chicken in serving dish and heat cashews on clean pan for a few min until slightly roasted.
Serve over brown rice.