Cashew Chicken

Cashew Chicken



Ingredients:

boneless, skinless chicken thighs - 2 1/2-3 pounds
coconut oil - 1 Tbsp
roasted, unsalted cashews - 1 cup
cauliflower - 1 head, trimmed and cut into large pieces


Sauce

coconut aminos - 1/2 cup
coconut vinegar - 1/4 cup
paleo ketchup - 1/4 cup
raw honey, warmed to a liquid state - 2 Tbsp
garlic cloves - 2, minced
fresh ginger root - 1 tsp, grated
crushed red pepper - 1/2 tsp


Preparation:

-Cut chicken into bite-sized pieces.
-Mix all sauce ingredients in a small bowl and set aside.
-Warm coconut oil in a large, deep skillet or stock pot over medium-high heat. Brown chicken for about 3 minutes on each side.
-While the chicken cooks, pulse the cauliflower in a food processor until it is a rice-like consistency. Transfer it to a microwaveable glass dish and add about 1 Tbsp water. Cover it and cook on high for 3-4 minutes or until tender. Keep warm.
-When chicken is browned, carefully drain the liquid from the pan.
-Add half of the sauce (about 1/2 cup) to the chicken and stir to combine. Cover skillet and continue to cook for 5-10 minutes or until the chicken is cooked through.
-Add cashews and the rest of the sauce. Stir to combine. Serve over cauliflower rice.