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Cashew Chicken


  • 1/4 cup almond flour
  • 1/2 tsp. black pepper
  • 2 Lb chicken thighs cut into bite sized pieces
  • 1 tbsp. coconut oil
  • 3 tbsp. coconut aminos
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. tomato paste
  • 1/2 tbsp. fresh ginger
  • ¼ tbsp. red pepper flakes
  • ½ cup cashews raw

Optional: add whatever vegetables you want!


    • Place almond flour and black pepper in a large Ziplock 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 coconut aminos, rice wine vinegar, tomato paste, fresh ginger, and red pepper flakes in a small bowl. 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 before serving.