Sunday, October 21, 2012

Slow Cooker Cashew Chicken

I decided to try this recipe today since we would be at church for a few hours. It was amazing. It does have a little kick to it so if you don't like a little heat cut down the red pepper flakes . I used salted cashews next time I will use unsalted... other than that I followed the exact recipe using chicken thighs. I will definitely make this again soon. Enjoy
Slow Cooker Cashew Chicken   As seen on Six Sisters Stuff
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews use unsalted if you prefer a lower sodium dish.

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients. I definitely chose to go this route.

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