Spicy Walnut Chicken

This is one of my all time favorite meals.  I made it long before our food allergies were known, and I really missed it once our diets changed.  Eventually, I got knowledgeable to adapt this recipe to our new diets!  Here is the new improved version.  Feel free to change it up so that you can eat it too!

Spicy Walnut Chicken

Makes about 4 servings, 1 cup each (I usually double this recipe for my family)

Ingredients:

1/4 cup chicken broth
1 tbsp. cornstarch, arrowroot starch, or tapioca starch
1 tbsp. honey
2 tbsp. coconut aminos (or use non gmo-soy sauce)
1 tbsp. apple cider vinegar
1/4 tsp. ground red pepper (cayenne)
1 tbsp. olive or avocado oil
1 pound boneless, skinless chicken thighs, cut up
1 clove garlic, finely chopped
1 tsp. grated gingerroot (or ground ginger)
1 medium red bell pepper, cut into small pieces
2 cups of veggies of your choice (examples: broccoli, chopped kale, carrots, snow peas, etc.)
1/3 cup walnuts or other nut of your choice (peanuts, almonds, sunflower seeds, cashews, etc.)
2 bunches of green onions, sliced



Directions:

1.  Mix broth, starch, honey, coconut aminos, vinegar, and red pepper. 
2.  Heat wok or 12 inch skillet (I love my cast iron one for this meal) over medium high heat.  Add the oil: rotate pan to coat sides.  Add chicken, garlic, and gingerroot;  stir-fry about 3 minutes or until chicken is no longer pink in center.
3.  Add bell pepper and veggies to pan; stir-fry 1 minute. 
4.  Add liquid mixture to pan.  Cook and stir about 1 minute or until sauce thickens.  Take off heat.  Stir in walnuts and garnish with green onions (or serve both separately on the side.) 

Serve with rice or quinoa.