Paleo Crock Pot Cashew Chicken
Serves: 8
21 Day Fix: Per Serving 1 Blue, 1 Red
INGREDIENTS
- 1/4 cup almond flour
- 1/2 tsp. black pepper
- 2 lbs. chicken breasts, cut into bite-size pieces
- 1 tbs. coconut oil
- 2 tbs. rice wine vinegar
- 2 tbs. tomato paste
- 1/2-1 tbs. honey or agave
- 2 minced garlic cloves
- 1/2 tsp. minced fresh ginger
- 1/4-1/2 red pepper flakes
- 1/2 cup raw cashews
Instructions:
- Place almond flour and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.
- Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.
- Mix rice wine vinegar, tomato paste, honey, garlic, ginger and red pepper
flakes in a small bowl. (I mix mine in my Nutra-bullet mini mixer)
- Pour mixture over chicken and toss to coat. Put lid on crock pot and cook
On low for 3-4 hours.
- Stir cashews into chicken and sauce mixture before serving.
Serve Over Homemade Cauliflower Fried Rice
Cauliflower Fried Rice
Ingredients:
- ½ cup chopped spinach
- ½ cup grated cauliflower florets
- (about quarter cauliflower head)
- 2 tablespoons red peppers, small
- dice
- 1 tablespoon and 1 teaspoon low
- Sodium soy sauce
- 1 teaspoon minced garlic
- ¼ teaspoon ground white pepper
- 1/8 teaspoon kosher salt
- 1 large egg
- 1 teaspoon low sodium soy sauce
- 1 tablespoon olive oil
- Sliced green onion for garniture
Instructions:
- Put peas in microwave-safe bowl and splash with water. Microwave for 40 seconds. Remove from microwave. In a small bowl, chopped spinach with grated cauliflower, bell peppers, 1-tablespoon soy sauce, minced garlic, white pepper, and salt. Toss to combine and set aside.
- Combine egg and remaining 1-teaspoon soy sauce by whisking with fork. Heat a small sauté pan or skillet with ½ tablespoon olive oil over high heat. Gently pour egg into the pan and fry until it sets, about 1 minute. Flip the egg over and continue to fry for another minute. Transfer egg to a cutting board and slice.
- Heat remaining ½ tablespoon oil in same pan over medium-high heat. Add cauliflower mixture to pan and cook for 4 to 5 minutes, adding the egg slices during the last minute of cooking. Transfer to serving dish and garnish with green onions if desired.
