Thursday, February 22, 2018

Crockpot Cashew Chicken

Cashew Chicken is one of my favorite recipes.  I have made it several different ways, but I recently saw this recipe via crockpot over at the recipe critic.  This easily feeds 4 people.  I didn't take a great picture b/c I at it swiftly and forgot to grab a snap of the left overs until they were boxed up.  There is only one 'cooking' step before the crockpot.  I did drop a few ingredients (green onions), only because I didn't have them.

Ingredients:  2 lbs boneless skinless chicken breast, cut into 1 inch pieces, 3 T cornstarch, 1/2 t. black pepper, 1 T oil, 1/2 c. soy sauce, 4 T rice wine vinegar, 4 T ketchup, 2 T sweet chili sauce, 2 T. brown sugar, 2 garlic cloves (minced), 1 t. grated fresh ginger, 1/4 t. red pepper flakes, 1 c. cashew

Instructions:  
1.  Combine cornstarch and pepper in a ziplock.  Add chicken and shake to coat with cornstarch mix.  2.  Heat oil over medium and brown chicken for 2 min on each side.  Place in crockpot.
3.  Combine soy sauce, vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, pepper flakes, and cashew in a bowl.  Stir and toss over chicken.
4.  Cook on low for 3-4 hours or high for 2 hours.  Serve over rice.
*the original recipe says you can wait to add cashew until the end to prevent them from getting too soft

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