Hi everyone! I sure hope you’ve enjoyed your holiday break and that you’re getting back into the swing of things. Christmas time is my favorite! But a close second is starting a new year. New outlook on life, new plans and goals, etc… Its all so refreshing!
One of my goals this year is to make better use of my Crock Pot. There are so many wonderful recipes out there and I feel like I’ve been missing out. Plus, simplifying dinner will be a huge bonus as baseball season for the little guy is quickly approaching. Today’s Cashew Chicken recipe is simple and it is, honestly, my favorite Asian recipe made in a Crock Pot. I love that the chicken doesn’t get soggy and its something that the kids will enjoy too.
- 2 lbs boneless skinless chicken, cooked and cut in bite size pieces
- ¼ cup flour
- ½ tsp Pepper
- 1 T. Canola oil
- ¼ cup soy
- 2 T. Rice vinegar
- 2 T. Ketchup
- 1 T. Brown sugar
- 1 tsp. Minced garlic
- ½ tsp. Grated fresh ginger
- ¼ tsp. Red pepper flakes
- ½ cup unsalted cashews
- In a resealable bag, combine flour, pepper and chicken. Shake to coat
- Cook chicken in a skillet with hot oil.
- In a small bowl mix soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger and red peppers flakes.
- Pour over chicken and add to your slow cooker. Cook on low for 3-4 hours
- When ready, stir in cashews and serve over warm rice.
HOW MANY DOES IT FEED: 6-7
ANY CHANGES MADE: We kept this recipe as is. Glad we did!
ANY SUGGESTIONS FOR NEXT TIME: Its really great just as it is.
I really think this recipe will be a new favorite!
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