Pressure Cooker Cashew Chicken

Ingredients

2 tsps Avocado Oil (divided)

2 tbsps Coconut Aminos

1 tbsp Sugar Free Ketchup

1 tbsp Rice Vinegar

1 1/2 tbsps Orange Juice

1 Garlic (clove, minced)

8 ozs Chicken Breast (skinlegg, boneless, cubed)

2 tsps Arrowroot Powder (divided)

2 tsps Water

1/2 cup Cashews

1 stalk Green Onion (optional, sliced)

Directions

1. In a small bowl, add half the avocado oil, coconut aminos, ketchup, rice vinegar, orange juice and garlic. Whisk to combine.

2. Toss the cubed chicken breast with half the arrowroot powder. Turn on the pressure cooker to sauté mode. Add the remaining avocado oil and the chicken then sear for 1 to 2 minutes. Press cancel and then pour the sauce on top. Set to "sealing" then press manual/pressure cooker and cook for 10 minutes on high pressure. Once finished, manually release the pressure.

3. While the chicken is cooking, whisk the remaining arrowroot powder and water in a small bowl. Remove the lid carefully on the pressure cooker and whisk to combine the arrowroot/water mixture. Add the cashews and stir.

4. Divide onto plates and garnish with green onion (optional). Enjoy!

Notes

• Serve it With: A side of rice, couscous, quinoa or cauliflower rice.

• Likes it Spicy: Garnish with red pepper flakes.

• Leftovers: Keeps well in the fridge for up to three days.