Instructions

Marinate the chicken (or veggies)

1. First off, you’ll want to marinate the chicken (or choice of veggies, if making this vegetarian) with the avocado oil, (4 tsp) starch, salt, sherry wine, and white pepper.
2. Set aside for 15-20 minutes.

Pan-roast cashews

1. Heat 1-2 teaspoons of avocado oil in deep frying pan or wok.
2. Keep the heat on medium and add cashews. Keep stirring for about 3 minutes so they do not over-cook. You don’t want that icky burnt taste ruining a good meal, now.
3. Remove cashews, set aside on a plate to cool off.

Prepare the special sauce

1. Combine water and 3 tsp arrowroot starch in a small bowl and set aside.
2. Add liquid aminos, GF dark soy sauce, apple cider vinegar, and honey to a small pot.
3. Slowly heat until you notice that the honey has melted (low – medium heat). This may happen quickly, so keep an eye on it.
4. Let the sauce cool a bit before adding the arrowroot starch and water mix into the sauce. Wait like 5 minutes before adding back in.

Let’s get cookin’

1. Heat up 2 tablespoons of oil in the same pan where you cooked the cashews. Sear the chicken as evenly as you can.
2. Remove the chicken from pan/wok and put into another plate or bowl.
3. Now it’s time to add more oil (about a tablespoon) to the pan and add onions, ginger, garlic, and dried thai chilis. Cook for a few minutes.
4. Add chicken. It’s time to stir-fry! Turn the heat up to medium or high (depending on your stove). Stir-fry everything for a minute or so.
5. Now you’ll want to add the sauce and continue to stir fry. You’ll notice the sauce start to thicken. This is good!
6. Lastly, you’ll want to add the cashews and stir everything up.
7. Pick your tongue up off the floor and eat up! You can pair with your favorite kind of rice (although I suggest brown rice cooked simply with salt, pepper, and a little bit of lemon juice).