This recipe is great served over cauliflower rice.  I like the salty sweet, crunchy textures in this dish.  The delicious sauce soaks into the cauliflower rice and becomes a whole new layer of yummy-ness.  I use chicken thighs in this dish, that I remove any visible fat from.  If you want the fat content to go even lower, use chicken breasts, but adjust the cooking time accordingly.

Serves 2 – 4

5 chicken thighs, all visible fat removed, cut into 1 inch cubes

olive oil (in misto spray bottle or olive oil non-stick spray)

1/2 cup brown onion

1 cup mushrooms, sliced

1 cup red bell peppers, sliced

1/2 c. green onions, sliced diagonal in 1/2 inch pieces

2 cloves garlic, minced

1/2 cup unsalted cashews, chopped

3 tablespoons agave or honey

3 tablespoons low sodium soy sauce

2 tablespoons corn starch

1/2 tablespoon sesame oil

1/2 tablespoon olive oil

1 – 2 teaspoons red pepper flakes (optional)

Pre-heat oven to 350 degrees.  Cover a cookie sheet with foil, and place a cooling rack on top of the cookie sheet without expanding the legs (so it sits low on the pan). Spray the cooling rack with olive oil spray.  Lightly spray the chicken with olive oil, then sprinkle the chicken pieces with the salt and pepper.   Put the chicken pieces on the cooling rack.  Bake in the over 5 – 10 minutes, or until done.  It depends on how big your pieces are.

While the chicken is baking combine the soy sauce, corn starch, oils, agave or honey, green onions and garlic and pepper flakes.  Set aside.  Heat 1 tablespoon of olive oil in a large saute pan over medium high heat.  Once the pan is hot saute onion, mushroom and bell peppers together for about 5 minutes.  (If you are using the cauliflower rice I would turn the microwave on now).

Once the chicken is done add it to the vegetables.  Mix together and saute till chicken is browned sightly.  Do not over cook, especially if you are using breast meat.  Turn the heat down to medium.  Pour the sauce over the vegetable chicken mixture and coat evenly.  Cook the mixture till it begins to thicken and take off heat.  Top each dish with cashews, serve immediately over the rice of your choice.