Tired of the same old season chicken recipes, how about spicing up your dinner with this recipe. It is like a taste of Asian cuisine with out all the hidden ingredients. Present this dish at a dinner party and your family and friends will be blown away. There are endless amounts of side options to go with this recipe. Just to mention a few of my favourites; making some paleo, gluten-free tortillas with some vegetables to make a wrap. A stir-fry with some added sautéed vegetables, even adding some cauliflower rice. Great thing about adding cauliflower rice to this cashew chicken recipe is that the cauliflower rice really soaks up the flavours of the sauce and spices making wonderfully satisfying and filling. Even serving this spectacular paleo crock pot cashew chicken over some roughly mashed buttternut, acorn squash, one step further and take some spaghetti squash and dress it with the paleo cashew chicken.
1/4 cup arrowroot starch (tapioca, almond or coconut flour could be substituted)
1/2 tsp black pepper
2 lbs bloneless chicken thighs, cut into bite-size pieces
1 tbsp coconut oil
3 tbsp coconut aminos
2 tbsp rice wine vinegar
2 tbsp tomato paste (organic ketchup will work also)
1/2-1 tbsp palm sugar
2 minced garlic cloves
1/2 tsp minced fresh ginger
1/4-1/2 tsp red pepper flakes
1/2 cup raw cashews
- Place starch and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.
- Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.
- Mix coconut aminos through red pepper flakes in a small bowl. Pour mixture over chicken and toss to coat. Put lid on crock pot and cook on low for 3-4 hours.
- Stir cashews into chicken and sauce before serving.