5 tablespoons organic olive oil (Thrive Market Brand)
1/2 cup diced organic shallots
1 cup diced organic celery
1 tablespoon minced organic garlic
2 cups diced baby bok choy
1 – 4.9 oz can organic sliced water chestnuts ( Native Forest. Amazon)
1/2 cup organic green onions chopped
1 cup raw organic cashews
1/2 tablespoon raw honey
1 cup organic broth
4 tablespoons organic tamari
2 tablespoons organic coconut aminos
1# organic chicken breast tenders
Organic tapioca flour
Prep work:
I always soak my meat in cold, salted water for 30 minutes.
Times up rinse and pat dry. Cut into bite sized pieces. Set aside.
In a measuring cup measure the broth. Add to that the tamari, coconut aminos and honey. Mix it up and set it aside.
In a skillet add 3 tablespoons of olive oil. Turn the heat on and sauté until soft the shallots, celery, garlic and baby bok choy. Put this in a bowl so you can cook the chicken in the same skillet.
Coat the cut pieces of chicken with tapioca flour.
Add two more tablespoons of olive oil to the skillet and add the chicken.
Allow the chicken to cook until it gets some color.
Add to the chicken the measuring cup of broth with all the other condiments. Stir and make sure the chicken is thoroughly cooked.
Now you can add the vegetables, the sliced water chestnuts, green onions and the cashew nuts. Mix it up.
Serve the chicken and cashews over rice.