MAKES 4 SERVINGS
8, 2-3 oz. chicken tenderloins
1 tsp. onion flakes
2 celery stalks, thinly sliced
1 medium carrot, shredded
1/2 c. mushrooms, sliced
1 red bell pepper, thinly sliced
3/4 c. cashews, whole, unsalted
1/2 c. coconut aminos
1/4 c. water or low sodium chicken broth
1/2 medium head of purple cabbage, thinly sliced
1/4 tsp. garlic powder
1. Saute onion flakes, celery, carrot, bell pepper in a pan over medium-high heat. When soft, remove from heat and place in a separate bowl.
2. Place chicken, water or broth, coconut aminos, and garlic powder in the hot pan and cook for about 6 minutes on each side. Remove and place on a cutting board to cool.
3. Once the chicken is cool enough to cut, slice thinly and place back in pan.
4. Add the veggie mixture back into the chicken mixture and stir until combined. Top with cashews and serve warm.