Crispy Sweet Chili Chicken & Cashews (Edit recipe)

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Would you believe this gorgeous one pan meal was a fridge forage?! It was so delicious I decided to share the recipe with you all. Crispy Sweet Chili Chicken & Cashews with lots of veggies, delicious crispy chicken, crunchy cashews all tossed in Yai's Thai Sweet Chili Sauce. I can’t wait for you to try this one!

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4-6

Ingredients

5 - 6 pieces Boneless Skinless Chicken Thigh, cut in bite size pieces
1 whole Onion, large, sliced thin
1 lb Brussels Sprouts, frozen, baby sized
2 cups Carrot Sticks
0.5 cup Avocado Oil, or more if needed for frying chicken
6 oz Sweet Chili Sauce, Yai's Thai
1 cup Roasted and Salted Cashews
1 cup Almond Flour
0.25 cup Arrowroot Powder
1 tsp Salt
1 tsp Garlic Powder
1 tsp Paprika
1 whole Egg, large

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	481
Fat:	34 g
Carbohydrates:	31 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	1172 mg
Fiber:	5 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated for total recipe.