- 4
Ingredients
- INGREDIENTS
- 1 tbsp olive oil
- 2 1/2 lbs chicken thighs, bone-in, skin-on
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tsp chili paste
- 1 tbsp raw honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup raw cashews
- 4 green onions, for garnish, sliced
- cooked brown rice optional for serving
Preparation
Step 1
1. Heat a fry pan over high heat and add the oil.
2. Season the chicken with salt and pepper and add to the hot pan. Cook until well-browned, about 2 minutes per side.
3. Transfer browned chicken to the bowl of a slow cooker.
4. Combine the low sodium soy sauce, rice wine vinegar, chili paste, raw honey, garlic, ginger, and cashews in a small bowl and pour over the chicken.
5. Cover and cook on Low for 3 to 4 hours. Top with sliced green onions.
6. Serve over steamed brown rice, if desired.
Freezer meal to cook later, follow the directions to brown the chicken and make the cashew sauce, and then add everything into a freezer safe bag. When ready to cook, just add to a slow cooker and cook. Add 1 1/2 hours to cook if frozen when put into slow cooker.