Tuesday, March 23, 2010

Slow Cooker Cashew Chicken

This is in my crockpot as we speak! Okay, so I did have to change a few things a little...

I did use chicken breast strips. I used white cooking wine instead of rice wine vinegar. And i used red pepper instead of red pepper flakes, but my house smells so good!

The best part is, I finished work at about noon. I got lunch for the kids, and then I threw everything together. Even on low, dinner will be ready by 4:30-5:00! I just have to steam rice and decide on a vegetable or fruit!


Prepared by Karen Peterson
Serves 4-6
2 lbs boneless, skinless chicken thighs, cut into 1/2 inch pieces (don't use chicken breasts)
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 clove garlic, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in resealable food storage 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. Server over rice.

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