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
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.
- Put the chicken in bag for slow cooking.
- 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.
- Add the sauce.
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Meal Plan Monday ~ 9/24 – 9/28
[...] 9/27 ~ I made this Cashew Chicken from Daydream Kitchen this week for the family and I loved it! Just a few hours in the crock post [...]
Cashew Chicken | kimterest
[...] A rich teriyaki-like sauce. Simple to make, and the chicken turned out so tender! Next time I’d add some sliced carrots and green pepper. Serve over rice, quinoa, or egg noodles. Adapted from here. [...]
Cheryl
I am making this now and it smells amazing.
Linda
Good served on noodles also!
Jennifer
I made this for dinner this evening. Only a couple things I changed for my husbands preference. I doubled the amount of ginger, red pepper flakes and brown sugar to intensify the flavors.
Danielle
Do you cut the chicken up before putting it in the flour?
Nancy
I made this tonight on the stove. I added a partially thawed bag of frozen broccoli during the last few minutes of browning the chicken pieces. It was very yummy.
shelley
Can this recipe be frozen?
Sarah
I made this tonight for dinner, so delicious! I added 1/2 cup of water to increase sauce and some chili and garlic paste. Thank you for sharing.
Shani
I am going to make this tomorrow! I’m going to cut the chicken before I coat it and I think I’m going to add carrots and celery because that’s how the Chinese restaurant usually make its, I just need to figure out when to add them in so they do not get over cooked. Thanks for the recipe!
Tonie
Made this tonight…it was awesome…always looking for something new and easy…love those crock pot recipes.
Jim
This was even better than it looks! Did add some partially thawed broccoli to the crock about 40 min before done and also lightly sauteed some sweet onion pieces and added those at the same time as broccoli . Served over Linguine Noodles
Angela
Do I have to use the slow cooker bag?
susan dyer
if you cook this in a slow cooker do you have to use a bag?
Stacey
it is a misprint…
should be “take the chicken from the bag and put in slow cooker”
Shirley
I too am confused by the “bag for slow cooking”- have never seen or used one ????
Also #10: thought we added the sauce in #7
dawn
Oh good lord….if you guys are stuck on the bag I worried if you are able to handle the rest of the recipe!!! LOL Reynolds makes slowcooker liners that you place in pot prior to food (like the turkey bags). You do not need to use one however it makes clean up a snap….you toss it – no scrubbing caked on food from the pot anymore.
JEB
This was not good at all! Very salty.