Cashew Chicken

• 14 cup tapioca flour
• 12 teaspoon pepper
• 6 tablespoons coconut aminos or 6 tablespoons low sodium soy sauce
• 2 lbs chicken breasts (cut into 1.5-inch pieces) or 2 lbs chicken thighs (cut into 1.5-inch pieces)
• 4 tablespoons rice wine vinegar
• 4 tablespoons organic ketchup
• 12 teaspoon powdered ginger or 1 teaspoon fresh ginger
• 1 -2 tablespoon organic sugar
• 2 garlic cloves, minced
• 12 teaspoon red pepper flakes (optional)
• 2 carrots, sliced thin
• 2 stalks celery, sliced thin
• 1 medium zucchini, chopped
• 3 -4 green onions, sliced
• 2 -3 tablespoons coconut oil, divided
• 1 cup raw cashews

1. Melt 1.5 Tbs of the oil in a large skillet and saute all the veggies until almost soft; remove to a plate.
2. Melt the remaining coconut oil in the skillet.
3. Meanwhile, combine the tapioca flour and the pepper in a large Ziplock bag.
4. Add chicken and shake to cover all pieces.
5. Cook the chicken in the hot oil, over medium high heat, stirring often, until done.
6. While chicken is cooking, combine remaining sauce ingredients in a small bowl.
7. When chicken is done cooking, add the vegetables and the sauce back in, along with the cashews, and stir thoroughly.
8. Warm through for a few minutes.
9. Pour individual servings over cooked rice and serve.

tapioca flour, pepper, coconut aminos, chicken breasts, rice wine vinegar, ketchup, powdered ginger, sugar, garlic, red pepper, carrots, stalks celery, zucchini, coconut oil, cashews

Taken from www.food.com/recipe/cashew-chicken-523220 (may not work)