Ingredients
Scale
- 1/4 cup unsweetened rice wine
- 1/4 cup coconut aminos
- 2 teaspoons arrowroot flour
- 2 pounds skinless, boneless, chicken thighs, trimmed and cut into chunks
- 1 teaspoon avocado oil
- 1 bunch green onions, thinly sliced
- 3 cloves garlic, chopped
- 2 tablespoon fresh ginger, finely chopped and peeled
- 1/2 cup roasted unsalted cashews
- 3 tablespoons balsamic vinegar
- 8 whole dried chilies de arbol
- fresh cilantro, chopped, for garnish
Instructions
- Whisk together rice wine, coconut aminos, and arrowroot flour until smooth. Add chicken and cover; let stand 30 minutes or refrigerate up to 1 hour.
- Heat oil on medium-high. Add green onions, garlic, and ginger; cook 3 minutes, or until garlic is golden brown. Add chicken and marinade; cook 3 to 5 minutes, or until chicken is cooked through.
- Stir in cashews, vinegar, and chilies; cook 2 minutes, stirring occasionally. Garnish with cilantro and serve.
