This is a healthier version of cashew chicken that will have you wishing you doubled the recipe. Serve with 1/2 cup of organic quinoa or brown rice per serving for a super satisfying meal. Enjoy!
Makes 2 Servings.
8 ozs Chicken Breast (skinless, boneless, cubed)2 tsp Avocado Oil (divided)
2 Zucchini, cut into half moons
1 Red Bell Pepper, diced
1/2 cup Cashews
2 Tbsp Bragg’s Liquid Aminos
1 Tbsp Tomato Paste
1 Tbsp Rice Vinegar
1 1/2 Tbsp Orange Juice
1 Garlic (clove, minced)
2 tsp Arrowroot Powder (divided)
2 tsp Water
1 stalk Green Onion (optional, sliced)
In a small bowl, add half the avocado oil, liquid aminos, tomato paste, rice vinegar, orange juice and garlic. Whisk to combine.
Toss the cubed chicken breast with half the arrowroot powder. Turn on the pressure cooker to sauté mode, add the remaining avocado oil and the chicken, then sear for 1 to 2 minutes.
Press cancel and then pour the sauce on top. Set to the manual/pressure cooker setting and cook for 10 minutes on high pressure.
While the chicken is cooking, whisk the remaining arrowroot powder and water in a small bowl.
Once finished, manually release the pressure.
Remove the lid carefully on the pressure cooker and stir in the arrowroot/water mixture, zucchini and bell peppers until well combined. Set to sauté mode and cook for another 5 minutes until veggies are fork tender.
Add the cashews and stir.
Divide onto plates, garnish with green onion and serve.