Do you have a sweet tooth? Or are you a salt person? My sweet and savory cashew chicken creates the natural balance between these two flavor profiles which, when combined, provide the best of both worlds. The combination just works! And what a bonus that this dish is packed with nutrients. Serve over brown rice or by itself. It’s a great option to serve to a group or to bring to a friend.

Ingredients

• 6 T arrowroot starch

• 4 lbs chicken breast (diced)

• 1 T coconut oil

• ½ c coconut aminos

• 1/3 c rice wine vinegar

• ½ c pure honey

• 3 cloves garlic (minced)

• 1 ½ t ginger (minced)

• ½ t salt

• 3 scallions (chopped)

• 4 celery stalks (diced) about 1 cup

• 1 c raw cashews

Instructions

Combine arrowroot starch and diced chicken pieces in a mixing bowl. Mix well and make sure pieces are covered. Use a Dutch oven to brown the coated diced chicken in the melted coconut oil until all sides are seared. Add the next 7 ingredients, through celery. Cover and cook over medium heat for 20-25 minutes until vegetables have softened, stirring occasionally. Fold in the cashews and serve. Serves 8 -10.