Wednesday, February 19, 2014

Crockpot Chicken with Cashews and Ginger Sauce

 Someone shared this recipe on Facebook so I snagged it right away and made it for supper yesterday.

This recipe is easy and will cook slowly in the crock pot.  Serve over rice with a side salad and your supper is ready. By the way I also have a little video showing the best way to peel fresh ginger. 

Crockpot Cashew Chicken
2 lbs 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 large Ziploc bag. Add chicken. Shake to coat chicken with flour mixture.

Coat chicken with flour and black pepper.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Brown chicken on both sides.

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Ginger sauce.

Chicken in crock pot covered with sauce.

Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
Cook for four hours on low.  ( I stopped at four--not eight.)

If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Chicken with sauce and cashews added just before serving.

In preparing the sauce, I needed ginger, and I wanted it peeled.  Here's the best way to peel ginger.

Isn't that a nice trick?

Ready to eat.
This was yummy!

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