Crockpot Cashew Chicken

This is a easy recipe to put together and let cook while you do other things. Aside from browning the chicken it's just a matter of assembling all the ingredients in the crockpot. I love that the chicken isn't deep fried and still full of flavour!

Ingredients:
4 chicken breasts, skinned and chopped in small pieces
4-5 stalks of green onions, chopped
4-5 mini sweet peppers or 1 large pepper
4 tablespoons of rice wine vinegar
4 tablespoons of organic ketchup
2/3 cup of raw cashews (you can add up to a cup)
1 tablespoon of red chilli flakes (optional)
4 tablespoon of tamari soy sauce
1 tablespoon of coconut palm sugar or maple sugar
2 tablespoons of extra virgin olive oil
3 tablespoons of tapioca flour
1 teaspoon of black pepper
2 tablespoon of chopped garlic
1 tablespoon of chopped ginger

Instant Pot Variation:
1) Coat chicken or tofu and then saute in instant pot with oil.
2) Once browned add rest of ingredients and cook on high pressure for 8 minutes for chicken and
4 minutes for tofu or you can continue to cook on saute if you are using tofu.
5) Quick release.

1) Add 1 tablespoon of olive oil and pepper to washed, chopped chicken breast and coat well.

2) Add tapioca flour to chicken and coat well.

3) Add 1 tablespoon of olive oil to wok or pan and heat. Once heated, add chicken and cook until chicken is browned well.

4) Add chicken to crockpot and add chopped green onions, peppers, soy sauce, rice wine vinegar, ketchup, garlic, ginger, sugar and cashews. If you like the cashews crunchy, wait and add them an hour before cooking time is done.

5) Cook on low for 3 to 4 hours.
6) Garnish with red chilli flakes and more green onions before serving. Serve with white rice, cauliflower fried rice or cauliflower rice.

Makes 6 servings:
Calories per serving: 255, Fat: 11.4g, Carbs, 15.8g, Fiber: 1.5g, Protein: 23.5g, Sodium: 836 mg