3tbspNeutral OilCanola, Peanut, Avocado, or Grapeseed
¾CupCashewsRoasted or Raw
3-4Dried Chili Peppers
1.5lbsChicken Breast or ThighsSliced Thin
1TbspAll Purpose Flouror Gluten Free Blend Flour
½Small White OnionCut into 1 in squares
3 Green Onion Stalks or ChivesSliced into 2 in pieces
1TbspOyster Sauceor Mushroom sauce
1 TbspSoy Sauceor liquid aminos
1TbspWaterAdd water if your sauce is too thick.
Rice or Cauliflower rice for serving
Place Oil in a wok over medium heat. Add Dried Chili's and Cashews and fry quickly for about 20 seconds, just to release aroma from peppers and add crunch to cashews. Remove with a slotted spoon and drain on a paper towel.
Mix flour with sliced chicken breast until all pieces are coated. Bring heat on wok to medium high, add Chicken and cook chicken half way.
Add sauce mixture and white onions. Cook chicken until down. Then add half of green onions, cashews, and chili peppers. Stir well. Allow sauce to bubble, add water if it is too thick. Taste and see if additional soy sauce or sweetener is needed. Turn off heat, garnish with remaining green onions, and serve hot with rice.
See post above for substitutions for Soy Sauce Mixture.