INGREDIENTS

  • 2/3 cup cornstarch (use arrowroot powder for paleo)
  • 1/4 tsp black pepper
  • 1 lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
  • 1 tablespoon avocado oil or olive oil
  • 4 – 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store – see NOTE)
  • 2/3 cup roasted cashews (or roasted peanuts)
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 zucchini, chopped into halves

Sauce

  • 1/2 cup low-sodium soy sauce (use gluten free tamari or coconut aminos for paleo if necessary)
  • 1/3 cup water
  • 3 tablespoons honey (use raw for paleo)
  • 3 Tablespoons hoisin sauce (use gluten free or a homemade paleo
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1/4 – 1/2 teaspoon dried red pepper chili flakes
  • Cornstarch slurry
  • 2 tablespoons cornstarch (use tapioca starch or arrowroot powder for paleo)
  • 3 tablespoons water

For meal prep

  • Cooked rice, quinoa or noodles
  • Lunch containers

DIRECTIONS

  1. In a large zip-top bag, toss in chicken, cornstarch and black pepper. Shake until well-coated.
  2. Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker.
  3. In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, galic, ginger and red pepper chili flakes and pour over chicken.
  4. Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3 hours. (SEE NOTE)
  5. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers, red bell peppers, zucchini and cashews, stirring to combine. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up.
  6. Sprinkle with sesame seeds, green onions and serve over zoodles, cauliflower rice, quinoa or your favorite rice.
  7. For meal prep
  8. Cook rice and divide evenly into lunch containers. Add cashew chicken, cover and store in fridge for up to 4 days.
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