1/4 cup cornstarch or arrowroot powder optional
2 tablespoons coconut oil, butter, or olive oil
1/2 cup soy sauce or coconut aminos
1/4 cup rice wine vinegar
1/4 cup tomato paste
3 tablespoons honey
3 garlic cloves minced
3 teaspoons grated fresh ginger or 1 1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 1/2 cups raw cashews
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions optional
Add chicken pieces and cornstarch or arrowroot powder, if using, to a medium bowl and toss gently with a fork to make sure chicken is well coated. Melt coconut oil or butter in a medium skillet set over medium heat. Add chicken and cook until browned, about 5 minutes. Meanwhile, stir together soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Pour sauce over chicken and stir in cashews until well combined. Cook, stirring occasionally, until chicken has cooked through and the sauce has thickened, about 5 minutes.Stir in black pepper and green onions. Remove skillet from heat and serve over rice, zucchini noodles, broccoli and top with additional chopped green onions, if desired.