4 chicken breasts, skinned and chopped in small pieces
4-5 stalks of green onions, chopped
4-5 mini sweet peppers or 1 large pepper
4 tablespoons of rice wine vinegar
4 tablespoons of organic ketchup
2/3 cup of raw cashews (you can add up to a cup)
1 tablespoon of red chilli flakes (optional)
4 tablespoon of tamari soy sauce
1 tablespoon of coconut palm sugar or maple sugar
2 tablespoons of extra virgin olive oil
3 tablespoons of tapioca flour
1 teaspoon of black pepper
2 tablespoon of chopped garlic
1 tablespoon of chopped ginger
1) Coat chicken or tofu and then saute in instant pot with oil.
2) Once browned add rest of ingredients and cook on high pressure for 8 minutes for chicken and
4 minutes for tofu or you can continue to cook on saute if you are using tofu.
5) Quick release.
6) Garnish with red chilli flakes and more green onions before serving. Serve with white rice, cauliflower fried rice or cauliflower rice.
Calories per serving: 255, Fat: 11.4g, Carbs, 15.8g, Fiber: 1.5g, Protein: 23.5g, Sodium: 836 mg