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Crockpot Cashew Chicken

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 2 lbs boneless skinles chicken thighs
  • cut into bite-sized pieces
  • 1/4 cup tapioca flour or arrowroot flour (Asian market for tapioca flour
  • Whole Foods for arrowroot flour)
  • 1/2 tsp black pepper
  • 2 Tbsp lard
  • coconut oil
  • avocado oil
  • or ghee
  • 2 green onions
  • chopped (white parts and green parts separated)
  • 3 garlic cloves
  • minced
  • 2 Tbsp paleo ketchup or organic tomato paste (http://infertilitythouartaheartlessbitch.wordpress.com/2013/09/08/paleo-ketchup/)
  • 1 Tbsp palm sugar
  • 1/2 tsp fresh ginger
  • minced
  • or 1/4 tsp dried ginger
  • 1 Tbsp sesame oil
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp coconut aminos (or gluten free tamari…it is not “paleo” but better than going straight soy sauce)
  • 1 pinch red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 cup cashews

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a bag, combine the black pepper and flour. Add the chicken and jostle the bag to coat the meat. In a skillet, cook the chicken for a few minutes on medium-high heat.
In a bowl, combine all other ingredients (except for the green parts of the onion and cashews)
Put the chicken and sauce into a crockpot. Stir in the cashews.
Cook on low for 2-3 hours
Add the remaining green onion when serving.

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