So I wanted to give you my spin on it that is natural, easy and totally tasty.
Slow Cooker Cashew Chicken
You will need:
500g free range chicken breast, skinless (thighs are OK too)
2 tbsp virgin coconut oil
1/4 cup tapioca flour
2 tbsps coconut flour
1/2 tsp ground black pepper
1 cup organic unsalted cashews
1/4 cup chopped shallots
1/4 cup chopped coriander
1/4 cup Rice Wine vinegar
2-3 tbsp fermented soy sauce
1 tbsp sesame oil
2 tsps chopped or minced fresh garlic
2 tbsps chopped or minced fresh ginger
1 1/2 tbsp Rapadura (or brown) sugar
2 tbsp organic Tomato Paste
1/4 tsp ground black pepper
300mls organic Chicken Stock or bone broth
2 cups brown rice or quinoa, steamed
2-3 cups of chopped organic vegetables of your choice like:
- Baby potatoes
- Diced sweet potato
- Diced pumpkin
- Snow peas
Step 2: Coat the chopped chicken breast in the flour mix.
Step 3: Heat oil in a skillet or pan. Stir the chicken pieces in the oil until golden brown. Transfer to crock pot / slower cooker.
Step 4: Combine the Rice Wine vinegar, sesame oil, fermented soy, garlic, ginger, sugar, tomato paste, pepper and stock in a small bowl or jug. Steam / cook your rice or quinoa for up to 40 minutes, depending on the type of grain.
Step 5: Add any 'hard' vegetables to the pot such as; pumpkin, carrots, etc. so they can soften.
Step 6: Pour the sauce over the chicken and cook on low for 3-4 hours.
Step 7: Add the remaining vegetables, cashew nuts, and a little extra stock, if needed, to stretch the sauce. Cook for another hour or until vegetables are soft.
Step 8: Serve over rice and sprinkle with chopped shallots and coriander.
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