Spicy Kung Pao Chicken!

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GARLIC, CHOPPED 2 CUPS

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SNOW PEAS 2 CUPS

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RED, YELLOW, AND ORANGE BELL PEPPERS, CHOPPED 2-1/2 CUPS

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RAW CASHEWS 1 CUP

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EXTRA-VIRGIN OLIVE OIL 1 SPRAY

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BRAGG LIQUID AMINOS 4 TBSP

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WATER 4 TBSP

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TOMATO SAUCE/PASTE OR KETCHUP 2 TBSP

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RICE VINEGAR 1 TBSP

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COCONUT SUGAR 2 TBSP

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MINCED GINGER 1 TBSP

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RED CHILI PEPPER SAUCE 1 TBSP

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ARROWROOT STARCH 1 TBSP

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1. In a bowl, add ingredients for the sauce and whisk together.
2. Set a nonstick skillet on medium-high heat, and spray with extra-virgin olive oil.
3. When the skillet is hot, toss in garlic and sear for about two minutes.
4. Add chopped chicken breast.
5. Cook the chicken for about 6-8 minutes, or until the outside is seared.
6. Next, toss in chopped bell peppers and sear for about three minutes. Stir the mixture with a wooden spatula.
7. Slowly pour in the tomato sauce, stirring frequently.
8. Toss in the raw cashews and stir.
9. Garnish with green onions and enjoy with brown rice or quinoa!