Ingredients

1.

Red pepper
1 oz
2.

Celery
2 oz
3.

Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
4 oz
4.

Cashews, raw
0.5 oz
5.

Avocado oil
1.5 tbsp
6.

Salt
0.13 tsp
7.

Black pepper
0.13 tsp
8.

Sesame seeds
0.5 tsp
9.

Curry powder
0.13 tsp
10.

Scallions
1 tsp, chopped
11.

Almonds, sliced
0.25 oz
12.

Coconut, dried, shredded or flaked, unsweetened
0.25 oz
13.

Almond flour
2 tbsp
14.

Chili powder
0.25 tsp
15.

Onion powder
0.13 tsp
16.

Sesame seeds
0.5 tsp
17.

Chicken Breast Boneless Skinless Raw
8 oz
18.

Olive Or Extra Virgin Olive Oil
0.5 tsp
19.

Salt
0.13 tsp
20.

Black pepper
0.13 tsp
21.

Cream Heavy Whipping
3 tbsp
22.

Hot chili sauce (Sriracha)
1 tsp
23.

Butter, unsalted
1 tbsp

Instructions

1.
Get your stir fry started first. Thin-slice red bell pepper and celery, and add them to a mixing bowl. Quarter or chop mushrooms into small pieces, and roughly chop the cashews. Mix these ingredients all together and bring them to your stove. In a wide pan, heat avocado oil on high heat. When the oil is hot, add the cut veggies to the pan and stir them in the oil.
2.
Let the vegetables cook in the oil until they start to brown lightly. Then, reduce your heat down to low and stir salt, pepper, sesame seeds, curry powder, and chopped green onion into the stir fry. Place a lid on your pan, and let the vegetables cook down over very low heat. Occasionally, you can stir the pot to avoid burning, but you\'ll be turning your attention to the chicken strips while the stir fry cooks.
3.
Make the crunchy coating for the chicken by crushing sliced almonds and flaked coconut. You can either use your hands to crush the ingredients or roll the ingredients inside a Ziploc bag with a rolling pin. Make sure you have a mix of larger and smaller pieces, but the largest must still be small enough to stick to the chicken later. Once crushed, mix almond flour, chili powder, onion powder, and sesame seeds into the coating. Set this aside while you prepare the chicken.
4.
Turn on your air fryer to preheat to 360 degrees. Pat whole chicken breast dry with a paper towel, if needed, and rub the olive oil into the flesh. Season the chicken with salt and pepper. Only after seasoning, slice the breast into strips that are 1 - 1 ounce each. One by one, pick up a chicken strip and roll it in your chili-coconut coating. Aim for 80%-90% coverage with a mix of almond and coconut pieces on the chicken.
5.
Arrange all the coated chicken strips on your air fryer cooking tray. Cook the chicken strips for about 12 minutes or until done. Look for a golden-brown outside with darkened edges where the almonds and coconut are. You can also use a meat thermometer to confirm your chicken has cooked to at least 165 degrees internally. Let the chicken strips cool for 1-2 minutes before enjoying.
6.
Once you put the chicken in the air fryer, you can come back to the stir fry. With the heat still on low, pour heavy cream and chili sauce into the pan. Stir the ingredients and raise the heat slightly until a thickened spicy cream coats the vegetables. Add the butter to the pan, place the lid back on, and let the butter melt while the cream bubbles slightly. Once the butter melts, stir the ingredients together to complete your creamy stir fry. Each serving receives about 3 ounces stir fry with 3 chicken strips.