Ingredients
- 1 tbsp (14g) coconut oil
- 10 oz (284g) chicken breast, cut into cubes
- 1 red or orange bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 small onion, sliced
- 1/8 cup (40g) coconut aminos
- 1 tsp (1g) rice wine vinegar
- 1 clove garlic, minced
- Dash of ground ginger
- Dash of red pepper flakes (optional)
- 1 tsp (1g) honey
- 2 tbsp (22g) cashews
- 1 cup (142g) cooked cauliflower rice.
Directions
- Heat coconut oil in a large skillet over medium heat.
- Mix together the coconut aminos, vinegar, garlic, ginger, honey, and red pepper flakes.
- Add chicken to the skillet and sauté until 2-3 minutes, flipping occasionally.
- Add in the bell peppers and onion and cook for 4-5 minutes, stirring occasionally.
- Add in the coconut amino mixture and cook for an additional 3-5 minutes until the sauce has thickened.
- Add in cashews a cook for 1-2 minutes.
- Remove from heat and serve warm or cooked cauliflower rice.
Nutrition Info
Calories: 390, Carbohydrate: 13 grams, Protein: 48 grams, Fat: 16 grams
