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

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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:	828
Fat:	61 g
Carbohydrates:	50 g
Protein:	24 g
Cholesterol:	0 g
Sodium:	1355 mg
Fiber:	7 g
Sugars:	18 g
Calculated for total recipe.