Megan Sheley Wellness

Whisk coconut aminos, rice vinegar, tomato paste, orange juice, sesame oil, minced garlic, ginger, pinch of black pepper and red pepper flakes in a bowl and set aside. Cut chicken breast into small bite sized cubes, toss into a bowl with arrowroot flour, salt, and onion powder. Mix until chicken is coated. Heat a skillet on medium heat with olive oil and toss chicken into the hot pan. Stir occasionally until cooked through (9-12 mins). Chop green pepper into bite sized pieces and add to skillet towards the end of chicken cooking. Add sauce and cashews, reduce heat to a simmer. Sauce will thicken from the arrowroot flour after 5ish mins. Serve with green onions, sesame seeds, and a grain of choice.