Cashew Chicken

 

cashew chicken

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.

 

Cashew Chicken

Serves 4

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.

 

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