12 tsp(s)
1/2 Tbsp(s)
3 clove(s)
16 ounce(s)
1 cup
1 Tbsp
2 Tbsp(s)
1 Tbsp
2 medium(s)
1/4 tsp(s)
12 tsp(s)
1/2 Tbsp(s)
240 g
6 g
14 g
1.5 g
Whisk together coconut aminos, vinegar, coconut sugar, garlic and ginger in a small bowl. Set aside.
Heat coconut oil in a large safe nonstick skillet over medium high heat.
Season chicken with salt. Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
Place chicken into a slow cooker. Pour in sauce and stir to combine. Cover and cook on low heat for 2-3 hours.
Stir in cashews. Cook on low heat for an additional 15 minutes.
Serve garnished with green onions.
0 Servings Fruits / 0 Servings Vegetables
Calories: 342.5
Omega-6 / Omega-3 ratio: 70 : 1
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