1/4 cup arrowroot starch
1/2 tsp. black pepper
2 lbs. chicken thighs, cut into bite-size pieces
1 tbs. coconut oil
1/4. coconut aminos
2 tbs. organic ketchup (tomato paste would work also)
1/2-1 tbs. palm sugar
2 minced garlic cloves
1/2 tsp. minced fresh ginger
1/4-1/2 red pepper flakes
1/2 cup raw cashews

1/4 cup arrowroot starch 1/2 tsp black pepper 2 lbs. chicken thighs, cut into bite-size pieces 1 tbs. coconut oil 1/4 coconut aminos 2 tbs. organic ketchup (tomato paste would work also) 1/2 -1 tbs. palm sugar 2 minced garlic cloves 1/2 tsp minced fresh ginger 1/4 -1/2 red pepper flakes 1/2 cup raw cashews

Place starch and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.

Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.

Mix coconut aminos through red pepper flakes in a small bowl. Pour mixture over chicken and toss to coat. Put lid on crock pot and cook on low for 3-4 hours.

Stir cashews into chicken and sauce before serving.