This one pan meal from @pennysprimal has lots of veggies, delicious crispy chicken thighs, crunchy cashews all tossed in a sweet chili sauce!

This one pan meal from @pennysprimal has lots of veggies, delicious crispy chicken thighs, crunchy cashews all tossed in a sweet chili sauce! 

INGREDIENTS

  • 5-6 Chicken thighs, boneless & cut into bite size pieces, I like Greensbury Market
  • 1 large onion, sliced thin
  • 1 lb frozen baby brussel sprouts
  • 2 cups carrot sticks
  • 1/2 cup avocado oil or more if needed for frying
  • 1/2 jar Yai's Thai Sweet Chili Sauce
  • 1 cup cashews, roasted & salted
  • 1 cup almond flour
  • 1/4 cup arrowroot powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 large egg
  • DIRECTIONS



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!