Sunday, October 11, 2020

Crock Pot Cashew Chicken

Chris posted this recipe on my Facebook page. It was delicious. I used Chicken Tenders. The meat was so moist. We both loved this one!
1 lb 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
Combine flour and pepper in a large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in a skillet over medium-high heat. Brown chicken for about 2 minutes on each side.
Place chicken in a slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
Makes 2-3 servings.

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