adapted from Cooking Light
6 boneless chicken thighs, cut into bite-size pieces
3 tbs. coconut aminos, divided (if you cant find this, use soy sauce)
1/4 cup plus 1.5 tsp. arrowroot powder, divided
1/4 tsp. salt
2 tbs. olive oil or coconut oil
1.5 tbs raw honey (use unsweetened honey from walmart)
1 tbs. dark sesame oil
2 tsp. rice vinegar
1 tsp. sambal oelek
1 minced garlic clove
3 tbs. chopped raw cashews
2 stalks celery, diagonally sliced
1/3 cup diced green onions
1/2 red pepper, chopped
4 lime wedges
iceberg lettuce leaves
Place chicken thighs in a large zip-top bag. Add 1 tbs. coconut aminos and allow to marinate at room temperature.
Place 1/4 cup arrowroot in a shallow dish. Remove chicken from bag, discarding marinade. Sprinkle chicken with salt and place in dish with arrowroot. Toss to coat.
Heat 1 tbs. oil in a large skillet over medium-high heat. Shake excess arrowroot off chicken and add half to pan. Cook for 6 minutes or until brown; remove to paper towels. Repeat with remaining chicken and oil.
Meanwhile, put remaining coconut aminos in a small microwave-safe bowl with honey. Stir and heat on high for 1.5 minutes. Stir in garlic.
Put chopped celery, pepper and green onions in a large bowl. Add chicken and pour sauce over top, stirring to coat evenly.
Serve with iceberg lettuce to wrap and serve with lime wedges.
nutritional values for this recipe, click here
the preppy paleo
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