2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
3 tablespoons tapioca starch
1 teaspoon salt
1 cup raw or roasted unsalted cashews
2 tablespoons avocado oil
2 tablespoons sesame oil
1 red bell pepper, cut into 1 in cubes
2 carrots, peeled and thinly sliced
1 large head broccoli, cut into small florets
1/2 cup coconut aminos
1/4 cup water or chicken broth
2 tablespoons rice vinegar
4 cloves garlic, minced
1 in piece fresh ginger, peeled and minced
1 tablespoon honey
2 scallions, thinly sliced
2-4 cups cooked jasmine rice
Place the diced chicken, salt and tapioca starch in a medium bowl and toss together until all chicken is coated.
If the cashews are raw, in a large dry skillet or wok over a medium heat, add the cashews for 2-3 minutes until they're lightly browned on all sides, tossing them around as needed. Remove from pan and set aside.
Add avocado oil to the same skillet and over medium high heat. Once the pan is hot, add the chicken just enough to cover the bottom of the pan. Don't overcrowd the pan otherwise the chicken will not brown, cooking in batches. Cook for 4-5 minutes on the first side and toss to cook the other side for another 4 minutes until browned. Remove to a plate and repeat until all the chicken is cooked.
*the key to a lot of flavor in this dish is getting the chicken browned on either side. The chicken will release from the pan when its golden brown
Next add the sesame oil, garlic, ginger, bell pepper, broccoli and carrots. Sauté and cook 3-4 minutes until browned in spots and scape the bottom of the pan to release an brown bits.
Add the chicken back to the pan and then the sauce and water. Bring to a simmer over medium high heat. Simmer until the sauce thickens and coats the chicken and veggies. Taste to adjust seasoning as needed. Add the cashews and stir together. Serve over jasmine rice and top with scallions and sesame seeds!