- 1 Tbl oil (We suggest coconut oil, because it can be safely heated to a higher temperature for stir-frying.)
- 1½ to 2 lb skinless boneless chicken thighs, cut into thin bite-size strips
- 3 red, orange, and/or yellow sweet peppers, stemmed, seeded, and thinly sliced into bite-size strips
- 1 red onion, halved lengthwise and thinly sliced
- 1 tsp finely shredded orange peel (set aside)
- ½ cup fresh orange juice
- 1 Tbl minced fresh ginger
- 3 cloves garlic, minced
- 1 cup unsalted raw cashews, toasted and coarsely chopped
- ½ cup sliced green scallions (4)
- 8 to 10 leaves butter or iceberg lettuce
In a large skillet heat the oil over high heat. Add chicken; cook and stir for 2 minutes. Add peppers and onion; cook and stir for 2 to 3 minutes or until vegetables just start to soften. Remove the chicken and vegetables from the wok; keep warm.
Wipe out pan with paper towel. Add the orange juice to pan and cook about 3 minutes or until juice boils and reduces slightly. Add ginger and garlic. Cook and stir for 1 minute. Return the chicken and pepper mixture to the wok. Stir in orange peel, cashews, and scallions. Serve stir-fry on lettuce leaves.
Makes 4 to 6 servings.
Recipe from The Real Paleo Diet Cookbook © 2015 by Loren Cordain