This one pan meal from Penny Kovacs (@pennysprimal) has lots of veggies, crunchy cashews and delicious crispy chicken thighs all tossed in a perfectly sweet chili sauce!
INGREDIENTS
- 5-6 Chicken thighs, boneless & cut into bite size pieces, I like Greensbury Market
- 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
DIRECTIONS
- Whisk egg in a bowl large enough to hold chicken pieces.
- In another bowl, mis flour, arrowroot, salt, garlic & paprika.
- Place chicken in egg & coat well.
- Then coat chicken in flour mix.
- Heat oil in a large skillet.
- Cook chicken 5 minutes without moving or until golden.
- Flip & cook 5 minutes more & move to a plate.
- Discard all but 1 tbsp of oil.
- Add onions, brussels & carrots to pan, cooking & stirring about 10 minutes.
- Add chicken & chili sauce to pan.
- Stir & cover & cook on medium low for 10 minutes more.
- Add cashews & stir in.
- Enjoy this recipe by Penny's Primal!