We all love a quick easy meal! Pressure cookers are a handy kitchen utensil, but if you don’t have one, this can be cooked in a pot on the stove top – just add more water when needed to prevent sticking.
Time: 25 min
2 tsp Avocado Oil (divided)
2 tbsps Coconut Aminos
1 tbsps Sugar Free Ketchup
1 tbsp Rice Vinegar
1 1/2 tbsps Orange Juice
1 Garlic (clove, minced)
2250 grams Chicken Breast (skinless, boneless, cubed)
2 tsps Arrowroot Powder (divided)
2 tsps Water
1/2 cup Cashews
1 stalk shallot (optional, sliced)
In a small bowl, add half the avocado oil, coconut aminos, ketchup, rice vinegar, orange juice and garlic. Whisk to combine.
Toss the cubed chicken breast with half the arrowroot powder.
Turn on the pressure cooker to sauté mode.
Add the remaining avocado oil and the chicken then sear for 1 to 2 minutes.
Press cancel and then pour the sauce on top. Set to “sealing” then press manual/pressure cooker and cook for 10 minutes on high pressure.
Once finished, manually release the pressure.
While the chicken is cooking, whisk the remaining arrowroot powder and water in a small bowl. Remove the lid carefully on the pressure cooker and whisk to combine the arrowroot/water mixture.
Add the cashews and stir.
Divide onto plates and garnish with green onion (optional). Enjoy!
You can serve this with a side of brown rice, couscous, quinoa or cauliflower rice.
Keeps well in the fridge for up to three days.
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