2 lbs boneless chicken breasts or thighs, cut into bite-size pieces
3 tablespoons cornstach
1 tablespoon coconut oil
½ cup tamari
¼ cup rice vinegar
1/4 cup ketchup
1 tablespoon mirin
2 teaspoons red chili paste
1 tablespoon brown sugar
3 garlic cloves, minced
2 teaspoons fresh ginger, minced
½ teaspoon red pepper flakes
1 cup cashews
2 green onions, sliced, green and white part separated
- Toss the chicken pieces and cornstarch together in a bowl until coated.
- Heat the coconut oil in a large skillet over medium-high heat. Saute the chicken until browned. Add the garlic and ginger and cook one more minute.
- Whisk together the tamari, vinegar, ketchup, mirin, red chili paste, brown sugar, and chili flakes. Pour over chicken. Add the cashews and white part of onion, stir, and reduce heat to low. Cook until chicken is cooked through and sauce thickens, about 10 minutes. Serve with rice and garnish with green onion.