Cashew Chicken and Green Bean Stir-Fry

Updated at: Thu, 17 Aug 2023 13:49:02 GMT

Step 1

Add the cubed chicken to a large bowl and toss with the crushed red pepper flakes, tapioca starch and 1 tablespoon (15 ml) of the coconut aminos, Place the bowl in the refrigerator until you're ready to use it.

Step 2

Heat 1 tablespoon (15 ml) of the sesame oil in a large nonstick skillet or wok over medium-high heat.

Step 3

Add the green beans and salt and cook for 3 to 4 minutes, stirring occasionally, until they are crisp-tender.

Step 4

While the green beans are cooking, in a small bowl, whisk the remaining coconut aminos, rice vinegar, garlic, ginger, fish sauce, and honey.

Step 5

Remove the green beans and set them aside.

Step 6

Add the remaining sesame oil to the skillet, followed by the chicken.

Step 7

Stir for 3 to 4 minutes, until the chicken is browned but not fully cooked through.

Step 8

Add the green beans, sauce and cashews the skillet and stir.

Step 9

Cover and let everything cook for 5 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

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