I love my crockpot. I love cashews + ginger. So, a recipe that combines all three in a healthy way? I'm sold. On weekends, I catch up on household chores, half-finished hobbies, and we try to get out and enjoy the world-- this recipe is perfect for that type of day. You can prepare it in the morning and come home to a hearty, but healthy meal hours later when you are ready to sink into a patio chair with a glass of wine and not break a sweat making dinner. It has a chinese food flavor, and is hearty without being heavy. It has a bit more than my 5 ingredient preference, but it is worth it...make enough to last for a couple meals and you'll thank me later- these leftovers are delish.
Crockpot Cashew Chicken
2 lbs. chicken thighs (or breasts), cut in pieces
1/4 C almond flour + 1/4 C coconut flour OR 1/2 C almond flour
2 tsp black pepper
3 TB sunflower oil (or other oil that fries well with high heat)
1/4 C Bragg's aminos OR soy sauce
1/8 C ketchup (sugar-free)
2 TB minced garlic
2 TB sesame oil
2 TB red pepper flakes (a bit more or less depending on your tastes)
1/2 C raw cashew pieces or whole cashews
2 TB grated fresh ginger
1 green bell pepper sliced
arrowroot starch as needed to thicken sauce
Put the flour, pepper, and chicken in a plastic bag (sealed) and shake ingredients to coat chicken. Heat oil on high in fry pan and brown both sides of chicken. Mix remaining ingredients in crockpot. Add chicken. Cook on low in crockpot 3-4 hours.
Serve alongside cauliflower and green beans for pure paleo or brown rice for a more traditional, hearty meal.