This recipe is Whole30, Paleo, Gluten, and Dairy Free.
Would you believe this gorgeous one pan meal was a fridge forage?! It was so delicious I decided to share the recipe with you all. Crispy Sweet Chili Chicken & Cashews with lots of veggies, delicious crispy chicken, crunchy cashews all tossed in Yai's Thai Sweet Chili Sauce. I can’t wait for you to try this one!
5-6 Chicken thighs, boneless & cut into bite size pieces, I like Greensbury Market
1 large onion, sliced thin
1 lb frozen baby brussel sprouts
2 cups carrot sticks
1/2 cup avocado oil or more if needed for frying
1/2 jar Yai's Thai Sweet Chili Sauce
1 cup cashews, roasted & salted
1 cup almond flour
1/4 cup arrowroot powder
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 large egg
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
Whisk egg in a bowl large enough to hold chicken pieces
In another bowl, mis flour, arrowroot, salt, garlic & paprika
Place chicken in egg & coat well
Then coat chicken in flour mix
Heat oil in a large skillet
Cook chicken 5 minutes without moving or until golden
Flip & cook 5 minutes more & move to a plate
Discard all but 1 tbsp of oil
Add onions, brussels & carrots to pan, cooking & stirring about 10 minutes
Add chicken & chili sauce to pan
Stir & cover & cook on medium low for 10 minutes more
Add cashews & stir in
Enjoy this recipe by Penny's Primal!