Sunday, January 20, 2013

Crock Pot Cashew Chicken

FOUND IT: On, via Pinterest.

I did my best to make this a little healthier, and served it to rave reviews.

  • One pound boneless chicken breasts or thighs.
  • 1/4 cup flour
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil
  • 1/2 lb fresh mushrooms (I used white), chopped small
  • 1/4 cup soy sauce (I use reduced sodium)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup 
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup cashews
  • Two cups steamed broccoli (optional)
  • About two cups cooked brown rice.
Chop the chicken into small bite-sized pieces. Combine the flour and pepper in a gallon-sized Ziploc bag, then add the chicken and shake to coat. Heat the oil in a skillet over medium-high heat and brown the chicken. Add the cooked chicken and the mushrooms to your slow cooker.

In a bowl combine the soy sauce, rice wine vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes, then pour this over the chicken and stir. Cook on low for 3-4 hours, then stir in the cashews and serve with the broccoli and rice.

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