Paleo Crockpot Cashew Chicken

Ingredients:

• 2 lbs boneless skinles chicken thighs, cut into bite-sized pieces
• 1/4 cup tapioca flour or arrowroot flour (Asian market for tapioca flour, Whole Foods for arrowroot flour)
• 1/2 tsp black pepper
• 2 Tbsp lard, coconut oil, avocado oil, or ghee
• 2 green onions, chopped (white parts and green parts separated)
• 3 garlic cloves, minced
• 2 Tbsp paleo ketchup or organic tomato paste
• 1 Tbsp palm sugar
• 1/2 tsp fresh ginger, minced, or 1/4 tsp dried ginger
• 1 Tbsp sesame oil
• 2 Tbsp rice wine vinegar
• 3 Tbsp coconut aminos (or gluten free tamari…it is not “paleo” but better than going straight soy sauce)
• 1 pinch red pepper flakes
• 1/2 tsp sea salt
• 1/2 cup cashews
• Method:
  
  • In a bag, combine the black pepper and flour.  Add the chicken and jostle the bag to coat the meat.  In a skillet, cook the chicken for a few minutes on medium-high heat.  
  • In a bowl, combine all other ingredients (except for the green parts of the onion and cashews)
  • Put the chicken and sauce into a crockpot. Stir in the cashews.
  • Cook on low for 2-3 hours
  • Add the remaining green onion when serving.
  You could eat this right out of a bowl, with endive or lettuce cups, or over “riced” cauliflower

Source: http://infertilitythouartaheartlessbitch.wordpress.com/2013/11/19/paleo-crockpot-cashew-chicken/