SERVES: 6 | TIME: 4 hrs. 30 mins. | SKILL SET: Medium
- 4 chicken breasts cut into 1 inch pieces
- 4 tablespoon cornstarch or flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil
- ½ cup low sodium soy sauce
- 4 tablespoon rice wine vinegar
- 4 tablespoon ketchup
- 2 tablespoon VH honey Garlic sauce
- 2 tablespoon brown sugar
- 2 tablespoon crushed garlic
- ¼ teaspoon red pepper chilli flakes
- 1 cup cashews
- Green onions for garnish
For the cauliflower rice:
- Oil (coconut oil is preferred)
- Salt and pepper to taste
In a bowl or plastic bag, coat the chicken pieces in cornstarch or flour. Heat a pan with oil over medium heat and place chicken in the pan. Try to shake off any access cornstarch/flour. Once chicken is browned on both sides, set aside on paper towel. Chicken does not need to be cooked through.
In a large bowl mix together soy sauce, rice wine vinegar, ketchup, honey garlic sauce, brown sugar, garlic, red pepper chilli flakes and 1/2 cup of the cashews. Adding cashews to the slow cooker will soften them, so you'll want some extra for later to give it a nice crunch.
Place chicken in the bottom of the slow cooker and pour the sauce over top. Set low for 3-4 hours. If the mixture looks dry when its near completion, add a cup of water and stir.
For the rice, cut cauliflower into florets and pulse in the food processor until it resembles rice. Heat a pan with 1 Tablespoon oil and add cauliflower. Season with salt and pepper to taste and cook for about 3-5 minutes.
Lay a bed of cauliflower rice and pile slow cooker cashew chicken on top. Garnish with green onion and remaining cashews for crunch. Enjoy!