Almond Cashew Chicken


4 each (681g) boneless chicken breasts (skin, optional), sliced into thin strips
16 each (304g) shiitake mushrooms, stemmed and quartered
1 small (110g) onion, diced
2 each (101g) celery ribs, diced
1/2 cup (32g) snow peas, fibrous stem and string removed
4 cloves (12g) garlic, minced
1 tbsp (6g) fresh ginger, minced
1 tsp (2g) crushed red chili flakes (optional)
1/4 cup (63.75g) soy sauce (or coconut aminos)
1/4 cup (58g) rice wine vinegar
2 tbsp (30g) sweetener – Find my favorite – Here
1/4 tsp (1g) glucomannan powder
1 tbsp (14g) coconut oil
1/4 cup (36g) slivered almonds, toasted
1/4 cup (34g) roasted cashew halves
1/4 bunch (25g) coarsely chopped fresh cilantro
Salt and pepper, to taste

In a large sized mixing bowl, combine chicken, mushrooms, diced onions, celery, snow peas, garlic, ginger, optional chili flakes and some salt, to taste. Combine the mixture. Set aside.
In a small mixing bowl, combine soy sauce, rice wine vinegar, sweetener and glucomannan powder. Whisk until the glucomannan and sweetener are dissolved. Set aside.
Heat a large wok over high heat (if you do not have a wok, this can be done in two large sauté pans, placed over two hot burners). This is intended to be done VERY fast, over very high heat. If the pan is not hot enough, or too many ingredients are added, then the pan cools down and the food “steams”, rather than sears. This is why two pans (with twice the surface area) can work in place of a large wok.
Once your wok, or two pans, are very hot, add coconut oil and quickly swirl to coat the bottom. Immediately add the chicken mixture, evenly spreading the ingredients along the bottom of the wok, making a single layer. Allow the ingredients to sear for about 1 minute. Mix the ingredients and spread them back into a single layer. Repeat this process, evenly searing the mixture and then mixing, again. The chicken will overcook quickly, so this should only take about 3 minutes.
Once everything has been quickly seared, pick up the soy mixture. Give it one last mix, to make sure any glucomannan or sweetener hasn’t stuck to the bottom. Pour it evenly over the ingredients. It should immediately boil. Toss the ingredients to coat with the mixture. Allow the mixture to continue cooking for about 2 more minutes, mixing occasionally.
If the sauce isn’t thick enough for your tastes, dissolve about 1/4 (1g) tsp of glucomannan powder in 1 tbsp (16g) of soy sauce and add to the chicken.
After no more than about 6 or 7 total minutes, the sauce should be nicely thickened and the chicken should be cooked through. At the last minute, toss in the almonds, cashews and chopped cilantro. Mix in and serve with cauli-rice!

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