Categories: chicken, main dish, paleo

Ingredients

• 2 T coconut aminos
• 1 T arrowroot powder
• 1 t unseasoned rice vinegar
• 3/4 t salt
• 1 1/2 pounds boneless, skinless chicken breast or thigh
• 1 T oil
• 4 medium stalks celery
• 3 scallions
• 1/2 pound snow peas
• 1/3 c cashews
• 3 T coconut aminos
• a few handfuls baby spinach

Directions

1. In a medium bowl, combine the coconut aminos, arrowroot, rice vinegar, and salt. Cut the chicken into 1-inch pieces and add to the bowl. Mix well, cover and let rest 15-20 minutes while you prep the other ingredients.

2. Prep the veggies. Cut the celery and scallions into 2-inch-long batons, wash the snow peas; set aside.

3. Place 1 tablespoon oil in a large, nonstick skillet or wok and warm it over medium-high heat, 2 minutes. Add the chicken and cook, undisturbed, 1-2 minutes. Stir and cook another 1-2 minutes. Transfer to a plate.

4. Reheat the pan with another 1 tablespoon of oil, 30 seconds. Add the celery, scallions, and snow peas; stir-fry until just tender, about 2-3 minutes. Push the veggies to the side of the pan and add the aromatic oil; stir-fry 15 seconds, then toss the veggies and aromatics together.

5. Return the chicken to the pan and toss with the veggies, then add the coconut aminos and cashews; toss to combine. Stir-fry another minute, then serve.

6. To serve, place baby spinach in the bottom of individual serving bowls, then top with the hot stir-fry.

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