This Asian-inspired dish is sweet & sour with a bit of heat.
Ingredients
1 tbsp
Extra virgin olive oil, garlic-infused
3/4 cup
Cashew nuts, raw
1/4 cup
Sesame seeds
2 tbsp
Coconut oil
2 breast
Chicken breast, boneless, skinless
(cut into bite-sized pieces)
1 tsp
Salt
1 tbsp
Extra virgin olive oil, garlic-infused
1 large pepper(s)
Red bell pepper
(cubed)
1 large pepper(s)
Green bell pepper
(cubed)
1 tbsp minced
Ginger root
1/2 pepper(s)
Serrano pepper
(or 1 pepper, depending on desired level of spice; minced)
1/2 fruit
Pineapple
(cubed)
2 tbsp
Coconut aminos, Coconut Secret
2 tbsp
Fish sauce
1/2 whole lime(s)
Lime juice (fresh)
1 tbsp
Umeboshi plum vinegar
Instructions
Heat garlic-infused olive oil in a skillet over med-high heat.
Add chopped cashews, cook for 1 minute, then add sesame seeds. Stir to combine and let brown, making sure not to burn the sesame seeds. Remove from heat, place the cashews and sesame seeds in a bowl, and set aside.
Re-heat the skillet over med-high heat. Once the skillet is nice and hot, add the coconut oil, followed by the chicken pieces. Sprinkle salt evenly over top. Let the first side cook until it begins to brown, then turn pieces and cook until the other side browns and the chicken has cooked through.
In another skillet, over medium heat, add garlic-infused olive oil, green and red bell peppers, minced ginger, and minced Serrano pepper. Cook until the bell peppers soften (about 5-7minutes).
Add the pineapple cubes to the vegetables and let cook for another 5 minutes.
Stir in the coconut aminos, fish sauce, plum vinegar, and lime juice and let warm for one minute, then decrease the heat low-med.
Add the chicken to the vegetable-sauce mixture and stir to combine. Sprinkle the cashews and sesame seeds over top and serve.
Notes:
For FODMAP, replace the cashews with 1/2 cup of peanuts.
