This paleo version of healthy Chinese food is currently one of my favorites. I mean, who doesn’t love Chinese chicken?!

This recipe calls for a Crock Pot, and also some ingredients that everybody might not have in their cabinets… however, I promise this is worth the trouble! and all these ingredients are staples in my own kitchen, so there will most definitively come more recipes on here for you to use them in.
Also, if you have substitution questions, just leave me a comment..cause nothing is set in stone 😛

The recipe:

• 500 grams chicken thighs, boneless
• 1/2 cup dry roasted cashews*
• 1/3 cup sweet potato starch
• 1/3 cup tomato sauce or tomato paste
• 1 tbs coconut sugar
• 3 tbs coconut aminos
• 2 tbs rice wine vinegar
• 2 cloves garlic, chopped finely
• 1 ts fresh ginger finely grated or minced
• 1/4-1/2 ts Dry chili flakes
• 1/2 ts black pepper
• 2 tbs coconut oil for frying
  *I use raw cashews that I’ve previously roasted in the oven at 200 Celsius for 20 minutes.

Toss your chicken thighs in the sweet potato starch and pepper, make sure they are well covered.

Fry your chicken thighs with coconut oil in a pan, a quick fry on both sides to get a golden color.

Mix everything else except the cashews in a bowl.

Add your chicken and make sure it is covered in the tomato mix.

Transfer to Crock Pot and cook on low for 3-4 hours.

When done, add cashews and serve with spring onion and rice. I also like to add cooked green beans.