I have made it my mission to re-make all the recipes on my blog and make sure they are at their best – so when you make them, it tastes just as amazing as when I make it for myself. This one has been remade and changed up. I hope you enjoy!!!
-2 6oz chicken breasts, boneless and skinless cut into 1″ cubes
-1 tbsp each salt, pepper, chili powder, ground ginger and lemon grass divided
-3 shallots, diced
-4 cloves garlic, minced
-1″knob ginger, minced
-3 tbsp coconut oil
-3 tbsp rice wine vinegar
-1 tsp sugar
-1/2c soy sauce
-1 tbsp sriracha
-1/2c raw cashews, crushed
-1/2 of a bunch of green onions, snipped
In a bowl, add your flour and 1/2 tbsp each of salt, pepper, chili powder, ground ginger and ground lemon grass. Mix together. Add in your cubed chicken and mix until all the chicken is nice and coated with flour. Shake off excess flour.
In a large skillet over med-high heat, add your coconut oil. Let melt and get hot. Add your chicken. Do NOT put it in the pan and immediately stir it around. Let it sit in the oil to get a nice crisp to it. Once you notice that it is browning nicely, you can toss the chicken to crisp up the other sides. Add in your shallots, ginger and garlic. Season with the remaining salt, pepper, chili powder, lemon grass and ground ginger.
In a separate bowl, mix together the rice wine vinegar, ketchup, sugar, sriracha and soy sauce. Whisk. (Feel free to double the sauce recipe if you prefer your noodle bowl to be extra saucy. The sauce really absorbs into the rice you serve it over.)
Add sauce to the skillet. Cook until heated through. Remove pan from heat. Throw in your green onions and cashews and serve over a hot bed of sushi rice. mmmmmmmm.