Curry Cashew Chicken over Sweet Potato Noodles

Curry Cashew Chicken
Serves 4
Ingredients:

• 1 lb chicken, diced
• 1 C snow peas
• 1/4 C onions, chopped
• 2 TB coconut oil
• 1/2 C chicken broth
• 1 C full fat coconut milk
• 1/2 C cashew cream
• 1/2 C cashews
• 1 TB curry powder
• 1/2 tsp chili powder
• 1/4 tsp ground ginger
• 1/8 tsp cayenne pepper (optional: for en extra kick!)
• Salt and Pepper to taste

Directions:

• In a large skillet, heat oil over medium heat
• Add chicken to pan and cook until no longer pink, about 3 minutes.
• Season with curry powder, chili powder, ginger, and cayenne pepper.
• Add onions and snow peas to pan and cook another 2 minutes, until onions are tender.
• Stir in chicken broth, coconut milk, cashew cream, and cashews.
• Season with salt and pepper to taste and serve.

Sweet Potato Noodles with (optional) Bean Sprouts
Ingredients:

• 2 TB coconut oil
• 2 small or 1 large sweet potato, peeled and cut into noodles with a spiral slicer
• 1/4 C chicken broth
• 1 can of bean sprouts, drained (optional)

Directions:

• In a large pot or skillet, heat oil over medium.
• Add sweet potatoes and bean sprouts and toss.
• Reduce heat to medium-low.
• Add chicken broth, cover and cook for 6 minutes.