Cashew Chicken
Ingredients
2 pounds boneless skinless chicken breasts, diced into 1 inch pieces
3 Tbsp arrowroot flour, divided ( substituted GF flour I had on hand)
1/4 st salt
1/4 tsp pepper
1/2 c coconut aminos
3 Tbsp sugar free ketchup (I used regular and omitted the sugar)
3 Tbsp rice vinegar
2 Tbsp sesame oil
2 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp coconut sugar
1 Tbsp honey
1/2 tsp Chinese five spice (I doubled)
1/2 tsp crusted red pepper flakes ( I doubled)
1 cup cashews (raw or roasted)
1 Tbsp water
Prep
Directions
Place the diced chicken into a slow cooker and add 2 Tbsp flour, sale and pepper. Use tongs to toss chicken with the flour, salt and pepper to coat the chicken.
In a separate bowl or large measuring cup, add in all the remaining ingredients except the cashews, water and remaining 1 Tbsp flour.
Stir the sauce to combine everything together and then pour in to the slow cooker over the chicken. Give it a quick toss to evenly distribute.
Cover the slow cooker and cook on low for 3-4 hours. Remove the lid and stir in the 1 c of cashews. In a small owl combine the remaining flour with water. Use fork to dissolve and pour into the slow cooker.
Stir into sauce, Place the lid back on and cook for an additional 20 minutes to soften the cashews and thicken the sauce.
#Melanie