Slow Cooker Cashew Chicken: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=3-4 hrs |Source=[http://www.therecipecritic.com/2012/07/slow-cooker-cashew-chicken.html The Recipe Critic] |Yield=4-6 servings |Rati..." |
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|Rating={{Very Good}} | |Rating={{Very Good}} | ||
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Note: The amount of liquid/sauce this recipe creates is rather spartan for serving with rice (in my opinion). I'm considering doubling or tripling all amounts except the soy sauce which I'll supplement with water. | |||
=== Ingredients === | === Ingredients === | ||
* 2 lbs boneless skinless chicken breasts (about 4 pieces) | * 2 lbs boneless skinless chicken breasts (about 4 pieces) | ||
Revision as of 00:03, 28 March 2014
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 3-4 hrs |
| Source | The Recipe Critic |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Note: The amount of liquid/sauce this recipe creates is rather spartan for serving with rice (in my opinion). I'm considering doubling or tripling all amounts except the soy sauce which I'll supplement with water.
Ingredients
- 2 lbs boneless skinless chicken breasts (about 4 pieces)
- 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
Preparation
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews and stir.
Serve over rice.
