Cashew Chicken

Ingredients

• 2 pounds boneless skinless chicken breasts, diced into 1 inch pieces

• 3 tablespoons arrowroot flour, divided (Cornstarch works too)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup coconut aminos (soya sauce optional)

• 3 tablespoons sugar-free ketchup (or not if you don't have sugar free)

• 3 tablespoons rice vinegar

• 2 tablespoons sesame oil

• 2 tablespoons minced garlic

• 1 tablespoon mined ginger

• 1 tablespoon coconut sugar*

• 1 tablespoon honey*

• 1/2 teaspoon Chinese five-spice powder

• 1/4 teaspoon crushed red pepper flakes

• 1 cup unsalted raw cashews

• 1 tablespoon water

Instructions

1. Place the diced chicken into a 6-quart slow cooker and add 2 tablespoons arrowroot flour, salt and pepper. Use tongs to toss the chicken with the flour, salt and pepper to coat the chicken pieces

2. In a separate bowl or large measuring cup, add in all of the remaining ingredients except for the cashews, water and remaining 1 tablespoon of arrowroot

3. Stir the sauce to combine everything together, and then pour into the slow cooker over the chicken. Give it a quick toss to evenly distribute

4. Cover the slow cooker and cook on low for for 3-4 hours. Remove the lid and stir in the 1 cup of cashews. In a small bowl, combine the remaining 1 tablespoon of arrowroot flour with 1 tablespoon of water. Use a fork to stir to dissolve the flour and then pour into the slow cooker

5. Stir into the sauce, place the lid back on and cook for an additional 20 minutes to soften the cashews and thicken the sauce

Notes

• This recipe cooks great when doubled, simply add twice the amount of sauce and chicken

• To freeze, allow to fully cool and then store in a freezer-safe bag or container. To reheat, thaw in the fridge overnight and then warm in a skillet over medium heat for 10 minutes or in a slow cooker set to low for 1 hour

recipe and photo credit https://www.wholekitchensink.com/slow-cooker-cashew-chicken/#tasty-recipes-9642-jump-target