Recipe Category: Chicken
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Ingredients
- 1/4 cup arrowroot starch
- 1/2 tsp black pepper
- 2 lbs chicken thighs, cut into bite-size pieces
- 1 tbsp coconut oil 1 tbsp coconut aminos
- 1 tbsp rice wine vinegar
- 1 tbsp organic ketchup
- 1/2-1 tbsp palm sugar minced garlic cloves
- 1/2 tsp minced fresh ginger
- 1/4-1/2 red pepper flakes
- 1/2 cup raw cashews
Method
- Place the chicken, starch and black pepper in a Ziploc bag and seal it
- Toss t coat the chicken
- Put coconut oil in the skillet and add the chicken to it and brown on both sides
- Transfer the chicken to the crock pot
- Combine the coconut aminos with the red pepper flakes in a bowl and pour it over the chicken and stir
- Cook covered for 3-4 hours on low
- Add the cashews and stir in the sauce prior to serving
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