Crockpot Cashew Chicken

I adapted this recipe from the Paleo Crockpot Cashew Chicken recipe at the Preppy Paleo blog http://www.preppypaleo.com/2013/11/paleo-crock-pot-cashew-chicken-recipe.html.  I used chicken tenders instead of chicken thighs because that is what I had.  Also, I used regular cane sugar instead of palm sugar, and I left out the red pepper flakes (although I did use ketchup, which is also a no-no for me).

INGREDIENTS

2 pounds chicken, cut into bite-size pieces

1/4 cup arrowroot powder

1/2 tsp black pepper

2 Tbsp coconut oil

3 Tbsp liquid aminos

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1/2 Tbsp sugar

2 cloves garlic, minced

1/2 tsp minced fresh ginger (1/4 tsp dry, ground)

1/2 cup raw cashews

1/2 cup thinly sliced green onions/scallions

COOKING INSTRUCTIONS

Place arrowroot powder and chicken in large ziplock plastic bag.  Mix well to coat chicken pieces.  Melt coconut oil in large skillet (cast iron or non-stick).  Add coated chicken pieces and cook, stirring a lot, for about 5 minutes.  Put the chicken in the bottom of your crock pot.  In a small mixing bowl, whisk together the liquid aminos, vinegar, sugar, ketchup, garlic, and ginger.  Pour over chicken and stir.  Cover crock pot and cook on low about 4 hours.  I ended up adding about 1-2 Tbsp water towards the end because it was sticking to the bottom of the crock pot.

Mix in scallions and cashews.

I served mine with brown rice and steamed green beans.