Freedom, Business, Controversy and Fitness

Recipe: Crockpot – Low Carb Cashew Chicken

Original Recipe adapted from: Now You’re Cookin’. I like extra cashews – add as many as you like. If you like the sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients

2 lb chicken thighs, skinless and boneless
1/4 c all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil (see tweak)
1/4 c soy sauce, low sodium (see tweak)
2 Tbsp rice wine vinegar
2 Tbsp ketchup (see tweak)
1 Tbsp brown sugar
1 clove garlic, minced
1/2 tsp fresh grated ginger
1/4 tsp red pepper flakes
1/2 c cashews

Ok here go for my low carb tweaks!
Soy sauce – use Brag Liquid Aminos
Ketchup – use no sugar added Heinz (1g of carbs)
I used extra virgin olive oil instead of Canola oil (healthier)
And I 86ed the flour! The flour is a thickening agent and used to coat the chicken. You don’t need it!
Optional: fresh cilantro to garnish (it’s in the Picture above)



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