Cashew Butter Chicken
Servings : 6
Ingredients
- 2 lbs boneless skinless chicken thigh cut into chunks
- 1/2 cup cashew butter no sugar listed in ingredients
- 1/4 cup coconut aminos
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tsp crushed red pepper or more or less, to taste
- 1/2 cup Chicken broth no sugar listed in ingredients
- 1 Tbsp bottled minced garlic
- 1 cup sugar snap pea pods
- 1 red bell pepper cut into bite sized pieces
- 1 cup broccoli cut into florets
- 1/3 cup coconut milk
- 3 Tbsp cilantro chopped, optional
- 3 Tbsp cashews raw, optional
Instructions
To Cook Immediately
- Place chicken in slow cooker. Combine cashew butter, coconut aminos, honey, rice vinegar, red pepper, chicken broth, and garlic in a blender. Blend until smooth. Pour over chicken. Cook on low 6 hours or on high 4 hours. Stir in vegetables. Cook on high 30 min or until vegetables are tender crisp. Serve over cooked brown rice, optional. Top with cilantro and cashews, if desired.
To Freeze
- Add chicken to a large zip top freezer bag. Combine cashew butter, coconut aminos, honey, rice vinegar, red pepper, chicken broth, and garlic in a blender. Blend until smooth. Pour over chicken. Seal bag. In a separate bag, combine pea pods, bell pepper, and broccoli. Place both bags into a third bag and freeze.
To Cook After Freezing
- Add contents of chicken bag to slow cooker. Cook on low 8 hours or on high 6 hours. Stir in contents of vegetable bag. Cook on high 30-40 minutes or until vegetables are tender-crisp. Serve over cooked brown rice, if desired. Top with chopped cilantro and cashews, if desired.
Notes
I made this with only 1/4 tsp of crushed red pepper because I was serving it to my kids, and it was still fantastic. I did try this in the instant pot but it didn't have enough liquid for the IP to come to pressure. I will continue testing, but for right now, this recipe is not suitable for cooking in a pressure cooker.