Crispy Sweet Chili Chicken & Cashews

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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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!

INGREDIENTS

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.

DIRECTIONS

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!

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