Crock Pot Cashew Chicken

By winefoot

Ingredients

• 1/4 cup arrowroot starch
• 1/2 tsp. black pepper
• 2 lbs. chicken thighs, cut into bite-size pieces
• 1 tbs. coconut oil
• 3 tbs. coconut aminos
• 2 tbs. rice wine vinegar
• 2 tbs. organic ketchup (tomato paste would work also)
• 1/2-1 tbs. palm sugar
• 2 minced garlic cloves
• 1/2 tsp. minced fresh ginger
• 1/4-1/2 red pepper flakes
• 1/2 cup raw cashews

Details

Servings 1
Adapted from preppypaleo.com

Preparation

Step 1

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.