•2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
•3 Tablespoons Arrowroot flour
•1 tsp black pepper
•1 Tbsp grapeseed or palm oil
•½ cup Coconut Aminos (can also sub Tamari Sauce)
•4 Tbsp rice wine vinegar
•4 Tablespoons tomato paste
•2 Tablespoons chili garlic sauce (like Sambal Oelek)
•2 Tbsp honey (or more if desired)
•3 garlic cloves, minced
•1 tsp sea salt
•1 tsp onion powder
•1 tsp grated fresh ginger
•½-1 tsp red pepper flakes (plus more for topping, if desired)
•½-3/4 cup raw cashews
•2-3 green onions, chopped (garnish)
•Combine Arrowroot flour and pepper in ziploc/food storage bag. Add chicken and shake bag until it’s covered with flour mixture.
•Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side and then place in slow cooker.
•Combine coconut aminos, vinegar, tomato paste, chili sauce, honey, garlic, salt, onion powder, ginger, pepper flakes in a small bowl (mix until well combined) and pour over chicken.
•Add the cashews during the cooking process based on your preference. If you like them soft you add them at the start. I usually add them towards the end so that they have more crunch.
•Cook on LOW for 3 to 4 hours.
•Top with green onion and serve over brown (or cauliflower) rice and sautéed vegetables.
•Recommend serving with sautéed vegetables like broccoli, peppers, onions, and/or green beans.
•Serve dish with additional chili sauce or red pepper flakes for those who like more spice.
•Short on time? Recommend using garlic powder, ginger in a tube/jar and either make rice in advance or try Seeds of Change rice in microwave.
•I recommend using organic ingredients when possible.