Adapted Recipe & Photo From Rachael DeVaux
2 large organic chicken breasts, cubed, trimmed and tenderized
1 tbsp EVOO
2 tbsp sesame oil
1/2 cup diced red onion
1/2 tbsp minced garlic
1/2 tsp ground ginger
1/4 cup coconut aminos
3 tbsp water
1 tbsp arrowroot starch (thickener- can substitute with corn starch)
1/3 cup sliced cashew
sea salt and pepper, to taste
1/2 cup chopped green onion
1 cup coleslaw mix
1 large bell pepper, thinly sliced
1 head butter lettuce
Heat a medium skillet over medium-high heat. Add the oils, onion and garlic. Sauté until fragrant, about 2 minutes.
Add in the cubed chicken breasts. Cook for 5-7 minutes until browned and almost fully cooked.
In a small dish, whisk the ginger, coconut aminos, water, and arrowroot starch. Pour mixture over the chicken and add in the sliced cashews, and s + p. Reduce heat to medium-low and cover. Let simmer for another 5-7 minutes.
Place cashew chicken mixture in butter lettuce cups and add toppings. DIG IN!