Easy Kung Pao Chicken

170 g chicken breasts, diced

3 tbsp cashew

3 tbsp soy sauce

1 medium cucumber, peeled and diced

3 tbsp coconut oil

1 tbsp vinegar

1 ½ tsp crushed red pepper

1 tbsp garlic, minced

*All purple -colored products are essential.

1 step

Sauté the diced chicken breast in coconut oil on high heat until cooked.
Remove and put on a plate.

2 step

Sauté the diced cucumber, cashews, and crushed red pepper in coconut oil on high heat until they they soften a bit (5 minutes).

3 step

Add in the cooked diced chicken, garlic, soy sauce, and vinegar.

4 step

Sauté for 5 more minutes and serve.