Orange Chicken And Cashew Stir Fry

Chicken
Ingredients:

• 1 pound boneless skinless chicken breast, thawed
• 4 tbsp avocado oil, divided
• 1/4 cup arrowroot powder (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup raw unsalted cashews

Sauce
Ingredients:

• 1/2 cup orange juice
• 1 tbsp orange zest
• 1 tsp minced garlic
• 1 tsp grated ginger
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar (or coconut sugar)
• 1 tsp arrowroot powder (optional)
• 1/2 tsp red pepper flakes (optional)

For Serving
Ingredients:

• 2 tbsp chopped green onions
• Cooked cauliflower rice or white rice

Directions:

1. Stir together ingredients for sauce in a bowl or measuring cup and set aside.
2. Cube chicken breasts and blot with paper towel to remove excess moisture.
3. Begin heating 2 tbsps of avacado oil over medium-high heat in a large skillet. While oil heats, transfer chicken to a bowl and add arrowroot powder, salt and pepper. Stir well to coat chicken.
4. Add half of the chicken to the hot skillet and brown for 3 minutes. Turn chicken and brown for 3 minutes longer. Transfer to a plate and repeat with remaining oil and chicken.
5. Stir sauce and pour into skillet. Simmer for 2-3 minutes, until thickened. Add cooked chicken and cashews to skillet. Stir to coat and cook 1 minute longer.
6. Garnish with green onions and serve hot over rice.

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