6tablespoonscoconut aminos or gluten-free tamari sauce
1/4cuprice wine vinegar
1/4cuptomato paste
1tablespoonraw honey
8garlic clovesminced
2teaspoonsfresh gingerminced
1teaspoonred pepper flakes
1teaspoonfreshly ground black pepper
Instructions
To toast cashews
Grease a small skillet with a touch of coconut oil and heat over medium.
Once hot, add whole, unsalted, raw cashews and stir frequently to toast evenly, about 5 minutes.
For the stir fry
Chop chicken and vegetables into bite size pieces suitable for stir frying and set aside.
In a small bowl, mix arrowroot starch and coconut aminos until starch is dissolved. Add the rest of the sauce ingredients and stir until well-mixed.
Heat coconut oil in wok or large skillet over medium heat. Once shimmering, add chicken and stir fry about 5 minutes.
Add sliced carrots and cook until starting to soften, about 5 minutes.
Next add cauliflower and cook 3-5 minutes. Add zucchini and cook another 3-5 minutes.
Add snap peas and toasted cashews, then pour in sauce. Stir fry for 2-3 more minutes until vegetables are cooked, ensuring everything is well-coated in sauce.
Serve alone or over rice or cauliflower rice. Enjoy!