Cashew Chicken

I am working my tail off to bring you all of the different dishes you can make with crockpot shredded chicken! Here is another, summery, veggie heavy, perfect summer dinner. 

Ingredients:
2 tbsp avocado oil (or oil of choice)
2 red bell peppers, sliced into thin strips
8oz broccoli florets
6oz peas
3 C shredded chicken- already made in the crockpot
2 green onions, sliced thinly
1 1/2 C toasted cashews
4 1/2 C rice or cauliflower rice

Stir Fry Sauce:
1/2 C coconut aminos
1/2 C chicken broth
1 tsp toasted sesame oil
1 1/2 tsp rice wine vinegar
1/2 tsp ginger powder
1/2 tsp red pepper flakes
1/4 tsp sea salt
1 tsp arrowroot powder (or cornstarch)

Directions:

1. To make Stir Fry Sauce, in a medium sauce pan combine all ingredients except arrowroot powder and bring to a simmer. Cook 5 minutes. In a small bowl mix arrowroot powder with 1 tbsp water and then whisk into the sauce pan. Bring to a boil, stir and set aside. 
2. Preheat large skillet over medium-high, when hot add 1 tbsp oil and bell pepper strips. Cook until slightly browned before adding broccoli and peas to the pan and cook to soften. 
3. Add the remaining oil, chicken, green onions, and cashews to the pan. Cook for a couple minutes until chicken is warmed through and then pour stir fry sauce over and toss to coat. Serve over rice.