Sweet Salty Crockpot Cashew Chicken

Sweet Salty Crockpot Cashew Chicken


  • 3 tbsp tapioca starch or arrowroot
  • 1.5kg (approx 3lbs) raw skinless boneless chicken breast, diced
  • 1 tbsp coconut oil
  • ⅓ cup gluten-free soy sauce (or coconut aminos)
  • ¼ cup rice wine vinegar
  • 3 tablespoons water
  • ¼ cup naturally sweetened ketchup
  • ⅓ cup coconut palm sugar
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • ½ cup raw cashews, chopped
  • 1 green onion, chopped


  1. Place tapioca in a large bowl, add chicken pieces and toss to thoroughly coat meat.
  2. Melt coconut oil in a large non-stick pan and add chicken and cook for about 5-7 minutes until brown on all sides.
  3. Remove chicken and add to crock pot.
  4. Mix remaining ingredients except for cashews in a bowl and pour the sauce mixture over the chicken and toss to coat.
  5. Put lid on crock pot and cook on high for 1-2 hours.
  6. Stir cashews into chicken and sauce before serving.
  7. Garnish with green onion and serve with rice and vegetables of choice.

Detailed recipe and credit: https://nutritioninthekitch.com/sweet-salty-crockpot-cashew-chicken/

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