• 907g Chicken Breast
  • 32g Coconut Flour
  • 1/2 tsp Black Pepper
  • 1 tbsp Rapeseed Oil
  • 60ml Soy sauce
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Tomato Ketchup
  • 1 Garlic Clove
  • 1/ tsp Fresh Grated Ginger
  • 1/4 tsp Red Pepper Flakes
  • 75g Cashew Nuts


  • STEP 1
    Combine coconut flour and pepper in large sandwich bag. Add chicken. Shake to coat with coconut flour mixture.
  • STEP 2
    Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
  • STEP 3
    Place chicken in slow cooker.
  • STEP 4
    Combine soy sauce, vinegar, ketchup, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  • STEP 5
    Cook on LOW for 3 to 4 hours. Add cashews and stir.

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