18ouncesboneless skinless chicken breastcut into strips
1mediumonionchopped
3clovesgarlicpressed
1teaspoongrated fresh ginger
1/2cupraw cashewschopped
1mediumred bell pepperde-seeded, de-ribbed and chopped
1tablespooncider vinegar
1/2headcabbagechopped
3tablespoonscoconut aminos
2teaspoonssweet chili sauce
Instructions
Melt the coconut oil in a large skillet or wok over medium-high heat.
Add remaining ingredients, one at a time, stirring after each addition. Reduce heat to medium; cook and stir for 8 to 12 minutes or until veggies are tender-crisp and chicken strips are cooked through.
Notes
SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add steamed baby carrots and snow peas on the side. NUTRITION: per serving: 459 Calories; 26g Fat; 37g Protein; 22g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 364mg Sodium. Exchanges: 4 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates. Points: 12