Crockpot Cashew Chicken

By lkalemba

Ingredients

• 2 lbs boneless & skinless chicken breast tenders
• 1/2 cup cashews
• 1 garlic clove, minced
• 4 tbsps rice wine vinegar
• 2 tbsp brown sugar
• 1 tbsp canola oil
• 1 tsp grated fresh ginger
• 1/4 cup all purpose flour
• 1/2 cup soy sauce
• 1 tsp black pepper
• 1/4 tsp red pepper flakes
• 4 tbsps ketchup

Details

Servings 4
Adapted from daydreamkitchen.com

Preparation

Step 1

Directions:

Mix flour & pepper in a big resealable food storage bag.

Mix again, this time with the chicken.

Heat oil in a pan over high flame.

Add the chicken for 4 mins while flipping sides.

Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.

Pour over chicken and cook (on low!) for 3 hrs.

Mix with the cashews.

Combine with rice for the complete experience.


Options:

Add a partially thawed bag of frozen broccoli during the last few minutes of browning the chicken pieces.

Add 1/2 cup of water to increase sauce and some chili and garlic paste.

Cut chicken before coating it.

Add carrots and celery.