Being from the Midwest, the cashew chicken I grew up with is not any sort of recipe that I have an interest in “paleo-fying.” The type of cashew chicken there is referred to a “Springfield-Style.” It is basically chicken nuggets over rice, covered in brown sauce and sprinkled with a couple cashews and some green onions. As I’m writing this, I realize that I forgot to put the green onions on this, but whatever…it was delicious, nonetheless!
This recipe can be made Whole30 compliant by eliminating the honey. It will taste a little different, but if you’re being super-strict, that’s pretty much the only way to do it. On a better note, this is DELICIOUS…so once your Whole30 is over, try it with the honey (or coconut sugar, or whatever sugar you use)! DEEEEE-LIIIIIIII-CIOUS. Just trust me on that one. A note on the cashews: this calls for raw cashews. I thought I had some, but I didn’t. These are roasted cashews from Tom’s Ice Cream Bowl, a lovely, TINY TINY TINY diner in Zanesville, Ohio. It’s near where my grandma lives, so I grew up going there ALL the time. They have THE BEST fresh roasted nuts on the planet. Period. No discussion.
1/4 C arrowroot starch/flour
1/2 tsp ground pepper
2 pounds chicken thighs, cut into pieces
1 Tbsp coconut oil
5 Tbsp coconut aminos
3-4 Tbsp rice vinegar
2-3 Tbsp tomato paste (could use organic ketchup in a pinch)
2 Tbsp honey
3 garlic cloves, minced
1 tsp ginger, minced
1/2 C raw cashews
sliced green onions
1.– Put arrowroot and pepper in a large plastic bag. Add chicken. Seal bag and toss to coat.
2.– Melt coconut oil in skillet. Add chicken and cook until lightly browned (5-7 minutes). Remove chicken from skillet and put in crockpot.
3.– Mix coconut aminos, rice vinegar, tomato paste, honey, garlic cloves, and ginger in a small bowl. Pour over the chicken and toss to coat. Cook on low for 2-4 hours (2 hours for a larger crockpot, longer for a smaller crockpot). Mix in cashews and garnish with a small handful of green onion slices.