Healthy Crockpot Cashew Chicken
Ingredients
* 8 skinless, boneless chicken breasts (approx 1kg)
* 2 red bell peppers, diced
* 1 small yellow onion, sliced
* 3 tablespoons tapioca starch or arrowroot flour
* 1 tablespoon olive oil or coconut oil
Cashew Chicken Sauce:
* ½ cup gluten free soy sauce
* ⅓ cup rice wine vinegar
* ¼ cup water
* ¼-1/2 cup naturally sweetened ketchup*
* ⅓ cup coconut palm sugar
* 2 cloves garlic, minced
* 1 teaspoon minced ginger
* ½ cup whole roasted cashews
Garnishes:
* 1 green onion, chopped
* roasted sesame seeds or chopped roasted cashews
Instructions
1. Whisk all the sauce ingredients together in a bowl and set aside.
2. Dice chicken breast into small cubes.
3. Place the tapioca or arrowroot in a large bowl and add the chicken, toss to thoroughly coat the chicken.
4. Heat a large non-stick pan over medium-high heat and add in the olive or coconut oil then brown the chicken slightly.
5. Add the lightly browned chicken to the crock pot along with the chopped onion and bell pepper.
6. Pour over the sauce and stir everything to combine.
7. Put lid on crock pot and cook on low for 3 hours (or on high for 1-2 hours).
8. Garnish with chopped green onion and a sprinkle of roasted sesame seeds.
9. Serve over brown rice or quinoa or in lettuce wraps!
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