 |
| Cashew Chicken in the Crockpot? Yes, please! |
Adapted from The Recipe Critic via PreventionRD
Ingredients:
2 pounds boneless skinless chicken breasts (I use the frozen chicken tenderloins from Publix)
¼ cup whole wheat pastry flour
½ teaspoon black pepper
3 Tablespoons olive oil
2 pounds boneless skinless chicken breasts (I use the frozen chicken tenderloins from Publix)
¼ cup whole wheat pastry flour
½ teaspoon black pepper
3 Tablespoons olive oil
¼ cup water
¼ cup low-sodium soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons ketchup
1 Tablespoon brown sugar
2-3 garlic cloves, minced (about 1 teaspoon)
1 Tbsp grated fresh ginger
½ cup whole cashews
Instructions:
Cut chicken into large, 1½-inch pieces. Combine flour and pepper in a zip lock bag, add chicken, and shake to coat with flour mixture.
¼ cup low-sodium soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons ketchup
1 Tablespoon brown sugar
2-3 garlic cloves, minced (about 1 teaspoon)
1 Tbsp grated fresh ginger
½ cup whole cashews
Instructions:
Cut chicken into large, 1½-inch pieces. Combine flour and pepper in a zip lock bag, add chicken, and shake to coat with flour mixture.
Heat oil in large skillet over medium-high heat. Add chicken to skillet and brown chicken about 2 minutes on each side (note: do not cook chicken completely); transfer chicken in slow cooker. (I did this in batches so it didn't crowd in the pan.) After all the chicken is cooked, deglaze the pan with the quarter cup water, then pour the liquid and tasty bits from the pan into the crock pot with the chicken.
Combine soy sauce, vinegar, ketchup, sugar, garlic, and ginger in small bowl; pour over chicken.
Cook on low for 3 to 4 hours. Add cashews and stir, then enjoy.
We served this with brown rice and steamed broccoli and it was delicious!
Yum! Have made this in a skillet but like the idea of crockpot even more. Can't wait to try it out!
ReplyDelete