Roxy15 Posted January 4, 2014 Share Posted January 4, 2014 Crockpot Chicken With Cashews: 2 lbs. Boneless, Skinless Chicken Breasts, Cut Into 1” Chunks ***Can Use Chicken Thighs 1/4 Cup All-Purpose Flour 1/2 Tsp. Ground Black Pepper 1 T. Canola Oil 1/4 Cup Soy Sauce 2 T. Rice Wine Vinegar 2 T. Ketchup 1 Tsp. Brown Sugar 1 Garlic Clove, Minced 1/2 Tsp. Grated Fresh Ginger 1/4 Tsp. Crushed Red Pepper Flakes 1/2 Cup Cashews 1/2 Cup Green Onions, Sliced Your Favorite Rice, Cooked Add flour and pepper to a large sealable food storage bag or sealable container. Shake to coat the chicken with the flour mixture. Heat canola oil in a wok or large skillet over medium-high heat. Sprinkle chicken with garlic salt and more ground pepper, if you want. Add the chicken and brown for 2 minutes of each side. Remove from the pan and place the chicken into the Crockpot. In a small bowl, combine soy sauce, ketchup, sugar, garlic, ginger, and red pepper flakes; mix well. Pour the sauce over the chicken in the Crockpot. Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked-(the internal temperature has reached 165 degrees.) Once the chicken has finished cooking, add cashews and stir. Serve over rice and top with sliced green onions. Quote Link to comment
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