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Crockpot Cashew Chicken.. Oh so good

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Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup coconut flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
1 Tbsp ketchup
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Directions:
Combine coconut flour and pepper in large Ziploc bag. Add chicken. Shake to coat with coconut 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, 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 rice. Makes 4-6 servings.

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If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

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