Cashew Chicken

Name: Cashew Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 cup tapioca flour; 1/2 teaspoon pepper; 6 tablespoons coconut aminos or 6 tablespoons low sodium soy sauce; 2 lbs chicken breasts (cut into 1.5-inch pieces) or 2 lbs chicken thighs (cut into 1.5-inch pieces); 4 tablespoons rice wine vinegar; 4 tablespoons organic ketchup; 1/2 teaspoon powdered ginger or 1 teaspoon fresh ginger; 1 -2 tablespoon organic sugar; 2 garlic cloves, minced; 1/2 teaspoon red pepper flakes (optional); 2 carrots, sliced thin; 2 stalks celery, sliced thin; 1 medium zucchini, chopped; 3 -4 green onions, sliced; 2 -3 tablespoons coconut oil, divided; 1 cup raw cashews

Submitted by WI Cheesehead

"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."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 4

ingredients

¹⁄₄ cup tapioca flour
¹⁄₂ teaspoon pepper
6 tablespoons coconut aminos or 6 tablespoons low sodium soy sauce
2 lbs chicken breasts (cut into 1.5-inch pieces) or 2 lbs chicken thighs (cut into 1.5-inch pieces)
4 tablespoons rice wine vinegar
4 tablespoons organic ketchup
¹⁄₂ teaspoon powdered ginger or 1 teaspoon fresh ginger
1 -2 tablespoon organic sugar
2 garlic cloves, minced
¹⁄₂ teaspoon red pepper flakes (optional)
2 carrots, sliced thin
2 stalks celery, sliced thin
1 medium zucchini, chopped
3 -4 green onions, sliced
2 -3 tablespoons coconut oil, divided
1 cup raw cashews

directions

Melt 1.5 Tbs of the oil in a large skillet and saute all the veggies until almost soft; remove to a plate.
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.
Cook the chicken in the hot oil, over medium high heat, stirring often, until done.
While chicken is cooking, combine remaining sauce ingredients in a small bowl.
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.
Pour individual servings over cooked rice and serve.

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RECIPE SUBMITTED BY

WI Cheesehead

Watertown, Wisconsin

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?

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