Crockpot Cashew Chicken
Ingredients:
2.25 lbs boneless,
skinless chicken thigh tenders or chicken breast tenders
1/4 cup almond or
Coconut flour
1/2 tsp black pepper
(a few twists of fresh pepper)
1 Tbsp olive oil
1/4 cup light soy
sauce (I used Bragg’s Liquid Aminos)
2 Tbsp rice wine
vinegar
2 Tbsp ketchup
1 Tbsp coconut sugar
(or brown sugar)
2 garlic clove,
minced or grated
2-3 tsp grated fresh
ginger
1/4 tsp red pepper
flakes
1/2 cup cashews
Directions:
Combine flour and
pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat
oil in skillet over medium-high heat. Brown chicken about 2 minutes on each
side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar,
garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW
for 3 to 4 hours. Add cashews and stir. Serve over brown rice with steamed vegetables. Makes 4-6 servings.
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