Chinese Cashew Chicken
Equipment
Ingredients
- 1 T sesame oil
- ½ cup coconut aminos
- 3 T sugar-free ketchup such as Primal Kitchen
- 2 T apple cider vinegar
- 3 T freshly squeezed orange juice
- 6 cloves garlic minced (about 1T)
- 1- inch piece fresh ginger minced (about 1T)
- ½ t Chinese Five Spice powder
- ½ t red pepper flakes or to taste
- 1½ lbs chicken breasts boneless, skinless, cut into bite-sized pieces
- 1 T avocado oil or coconut oil
- 2 T coconut flour divided
- ¼ t sea salt
- ¼ t ground black pepper
- 3 T water
- ¾ cup cashews
- Optional: chopped green onion sesame seeds
Instructions
- In a medium bowl, combine the sesame oil, coconut aminos, ketchup, vinegar, orange juice, garlic, ginger, Chinese Five Spice powder, and red pepper flakes. Set aside.
- In another bowl, toss the chicken pieces with 1 tablespoon of the coconut flour, salt, and pepper.
- Select “Saute” on the Instant Pot and heat the avocado oil until hot, but not smoking. Add the chicken in batches as needed, and sear until the pieces start to brown (about 5 minutes per batch). Press “Cancel.”
- Place all of the chicken back into the Instant Pot and stir in the sauce.
- Secure the Instant Pot lid and move the vent knob to the sealed position. Select “Manual” and cook on high pressure for 10 minutes.
- While the chicken is cooking, mix the remaining tablespoon of coconut flour with the water. Set aside.
- When the cooking time is done, carefully move the vent knob to “Venting” to release the pressure quickly. Press “Cancel”
- Remove the lid and stir in the coconut flour slurry. Select “Saute” and add the cashews.
- Cook, stirring occasionally until the sauce has thickened, about 2 minutes.
- Serve topped with chopped green onion and sesame seeds over Cauliflower Rice, if desired (recipe page 5).
Nutrition
Calories: 297kcalCarbohydrates: 10gProtein: 28gFat: 15g
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