Monday, February 8, 2016

Slow Cooker Cashew Chicken

2 lbs boneless skinless chicken breasts
3 tbsp cornstarch
½ tsp black pepper
1 tbsp canola oil
½ cup soy sauce
4 tbsp rice wine vinegar
4 tbsp ketchup
2 tbsp sweet chili sauce
2 tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes
1 cup cashews
½ cup green onions

Chop chicken into 1 inch pieces. Put chicken in Ziploc bag, add cornstarch, and shake until chicken is completely coated with cornstarch. In a skillet, heat canola and cook chicken for about 2 minutes per side until browned. Transfer chicken to crockpot. Mix the remaining ingredients (except cashews and green onions) and pour over chicken in crockpot. Cook on low for 3 to 4 hours. Stir in cashews and green onions right before serving.

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