This turned out really quite yummy! It is easy to overcook the chicken so be careful about that. This recipe makes a BIG BATCH!
4 lbs boneless, skinless chicken breast tenders or cut up chicken breast
1/4 Cup of almond flour, 1/4 cup of coconut flour OR 1/2 cup of Gluten free all purpose flour
1 tsp black pepper
Olive oil to coat the bottom of the pan
3/4 cup soy sauce or coconut aminos
6 Tbsp rice wine vinegar
6 Tbsp ketchup
3 Tbsp brown sugar
5 garlic clove, minced
2 tsp ginger
1 1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 1 1/2 minutes on each side. Be careful not to cook too long. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3-4 hours. Add cashews and stir. Serve over rice.
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