INGREDIENTS

680g boneless, skinless chicken thighs, fat trimmed & cut into 1-inch pieces
1 tsp. ground black pepper
1 tsp. coconut oil
1 green pepper, chopped
1 onion, chopped
1 tbsp. cornstarch
60g unsalted roasted cashew nuts
400g cooked white rice
2 spring onions, sliced
1 red chilli, sliced (optional)

For the sauce:
4 tbsp. water
4 tbsp. tamari sauce
2 tbsp. oyster sauce
3 tbsp. coconut sugar
1 tbsp. rice vinegar
2 garlic cloves

METHOD

Place the sauce ingredients into a jar or bowl, stir to combine and set aside.

Place the chicken into a large bowl, season with 2-3 tablespoons of the sauce and the black pepper. Mix to combine, cover the bowl and set aside to marinate for 20 minutes.

Add the cornstarch to the remaining sauce, mix well, and set aside.

When ready to cook, add the coconut oil to a large frying pan and place over medium-high heat. Add the green pepper and onion to the frying pan and cook for 2-3 minutes. Next add the chicken and cook for 7-8 minutes. Now reduce the heat to medium, and add the remaining sauce, stir continuously to warm the sauce.

Remove the pan from the heat and mix through the cashews. Serve immediately with the cooked rice, garnished with spring onions and the optional red chilli