STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

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“I got the base recipe from Get Crocked, which was a slow cooker recipe. I didn't want to slow cook it, so I adjusted it and made I on the stove. It was so good! My mom, who is normally pretty picky, ate a ton of it! I'm not totally sure on the timing though. I made part of it in the morning, then had used leftover chicken, so didn't need to cook the chicken much.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1.5 Tbs of the oil in a large skillet and saute all the veggies until almost soft; remove to a plate.
  2. Melt the remaining coconut oil in the skillet. Meanwhile, combine the tapioca flour and the pepper in a large Ziplock bag. Add chicken and shake to cover all pieces.
  3. Cook the chicken in the hot oil, over medium high heat, stirring often, until done.
  4. While chicken is cooking, combine remaining sauce ingredients in a small bowl.
  5. When chicken is done cooking, add the vegetables and the sauce back in, along with the cashews, and stir thoroughly. Warm through for a few minutes.
  6. Pour individual servings over cooked rice and serve.

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