Cashew chicken finishes cooking in the crockpot and features great flavors as well as a wonderful, nutty crunch.
Course: Main Course
Cuisine: Chinese
Keyword: cashew, chicken, crockpot
Ingredients
2poundsboneless chicken breasts or thighs
1/4cupflour
1/2 to 1teaspoonblack pepper
1tablespooncanola oil
1/4cupsoy sauce
2tablespoonsrice wine vinegar
2tablespoonsketchup
1tablespoonbrown sugar
4garlic clovesminced
1/2rounded teaspoon ginger
1/4teaspoonred pepper flakes
1/2cupcashews
Instructions
Cut the chicken into about one-inch chunks. Combine the flour and black pepper in a large Ziploc, and add the chicken. Seal the bag and shake to evenly coat the chicken in the flour and pepper mixture.
Heat the canola oil over medium heat in a skillet and add the coated chicken, sauteing until it's browned. (Don't worry about whether it's cooked through; it's going to go into a crockpot next.)
Place the browned chicken into a crockpot.
In a bowl, whisk together the soy sauce, rice wine vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes and then pour over the chicken in the crockpot.
Cook for four hours on low heat.
Mix in the cashews, and serve over rice or lo mein noodles.