Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon cornstarch (, use arrowroot powder or almond flour for paleo & keto)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 - 1.25 lbs boneless skinless chicken breasts (, (about 2-3 pieces), cut into bite-sized chunks)
  • 3-4 Tablespoons olive oil or avocado oil
  • 4-6 dried red chili peppers (, to taste; found in Asian supermarkets or the International section of a large chain grocery store)
  • 2/3 cup roasted cashews (, or roasted peanuts)
  • 1 red bell pepper (, chopped into bite-sized pieces)
  • 1 zucchini (, chopped into halves)
  • Sesame seeds and chopped green onions (, for garnish (optional))
  • 1/3 cup low-sodium soy sauce (, use gluten free tamari or coconut aminos if necessary)
  • 1/2 cup water
  • 2 Tablespoons honey (, use low carb sweetener for keto (monk fruit, SWERVE or erythritol))
  • 3 Tablespoons hoisin sauce (, use gluten free hoisin sauce if necessary - or 2 teaspoons fish sauce for keto)
  • 3 garlic cloves (, minced)
  • 1 teaspoon grated fresh ginger
  • 1/4 - 1/2 teaspoon dried red pepper chili flakes
  • 2 Tablespoons cornstarch (, use arrowroot powder for paleo or 1 teaspoon xanthan gum for keto)
  • 3 Tablespoons water
  • Cooked rice (, quinoa, noodles or cauliflower rice)
  • Lunch containers

Instruction

  • In a large bowl or zip-top bag, combine the chicken, cornstarch, salt, and black pepper. Shake until well-coated.
  • Make the sauce: In a medium bowl, whisk together all the ingredients for the sauce, set aside.