2 packages True Story Thick Carved Oven Roasted Chicken Breast
2 tbsp sesame oil, divided
½ cup coconut aminos
2 tbsp tomato paste
3 tbsp rice vinegar
1 tsp honey
2 garlic cloves, minced
2 tbsp almond flour
½ tsp red pepper flakes
¼ tsp salt, to taste
¼ tsp pepper, to taste
2 tbsp water
½ cup raw cashews
¼ cup green onions, chopped
Sesame seeds
Directions
In a medium bowl, combine 1 tbsp sesame oil, coconut aminos, tomato paste, vinegar, honey, garlic, and red pepper flakes. Whisk well to combine and set aside.
In another bowl or baggie, coat chicken pieces with 1 tbsp of the almond flour, salt and pepper. Add 1 tbsp sesame oil to the bottom of the heavy bottom pot.
Allow oil to heat up and then add chicken. Stir the sauce in with the chicken to evenly distribute. Combine 1 tbsp almond flour with 2 tbsp water in a bowl and stir well to dissolve.
Whisk the mixture into the sauce with the chicken.
Add the cashews and then continue stirring until the sauce has thickened. If you’d like it thicker after 1-2 minutes, add an additional 1/2 tbsp almond flour dissolved in 1 tbsp water.
Once the sauce has thickened, add any additional salt and pepper, green onions and sesame seeds.
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