Cashew Chicken

Since going gluten free, basically the only Chinese food I get, I have to make.  And how I miss it.  This recipe had me reliving my glory days, prior to going GF.  :)  The kids really seemed to like it, too.  We put it over some rice, and it was a fast, tasty, and decently healthy. 

• 1 1/2 lbs chicken breasts (or thighs), cut into 1" cubes
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 tsp avacado oil
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 white onion, cut into chunks
• 1/4 cup roasted cashews
• 1 TBS rice wine vinegar 
• 3 TBS soy sauce, tamari sauce, or liquid aminos
• 2 tsp sesame oil
• 1 tsp ground ginger
• 2 TBS garlic, minced
• 1 TBS chili garlic sauce (more or less according to how spicy you like it)
• sesame seeds
• chopped onions 

1. In a small bowl, mix chili garlic sauce, minced garlic, ginger, salt, and pepper.  Set aside.
2. Heat pan on low heat and toast cashews until lightly brown.  Set aside.  
3. Add avocado oil to the pan, and increase heat to high and add chicken.  Cook through.  Mix in chopped pepper, onion, and the sauce mixture.  Cook on high for 5 minutes.  
4. Add in the soy sauce (or soy sauce substitute), cashews, and rice wine vinegar.  Cook until sauce has thickened.  Top with sesame seeds and green onions, then serve.  :)