Crispy Sweet Chili Chicken & Cashews
5-6 Chicken thighs, boneless and cut into bite size pieces
- 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
Whisk egg in a bowl large enough to hold chicken pieces.
In another bowl, mis flour, arrowroot, salt, garlic, and paprika.
Place chicken in egg and coat well.
Then coat chicken in flour mix.
Heat oil in a large skillet.
Cook chicken 5 minutes without moving or until golden.
Flip and cook 5 minutes more & move to a plate.
Discard all but 1 tbsp of oil.
Add onions, brussels and carrots to pan, cooking and stirring about 10 minutes.
Add chicken and chili sauce to pan.
Stir, cover, and cook on medium low for 10 minutes more.
Add cashews and stir in.
Enjoy this recipe by Penny's Primal!