Receta Cashew Chicken-Crock Pot
Cashew Chicken-Crock Pot
We just love Chinese food, unfortunately our options aren’t great for take out, so I try to make my own whenever possible, thus eliminating the MSG that most restaurants use and that is so bad for you. This is one of the simplest recipes in my repertoire and I think you’ll love it! Of course, using the crock pot is an added bonus on those nights when you’re running like mad…
Cashew Chicken-Crock Pot
Ingredients:
- 2 pounds boneless, skinless chicken breasts-cut into bite size pieces
- 1/2 cup flour
- Pinch of pepper
- 2 tablespoons canola oil
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 garlic clove-minced
- 1/2 teaspoon fresh ginger-grated
- Pinch of crushed red pepper; to taste
- 1/2 cup cashews
Directions:
Combine the flour and the pepper in a Zip-loc bag. Add the chicken pieces and toss to coat.
Heat the oil in a large pan over medium-high heat. Brown the chicken on all sides for about 5 minutes total. (They don't have to be cooked through at this point).
Combine the rest of the ingredients (excluding the cashews) in a small mixing bowl.
Put the chicken in the crock pot and cover with the liquid mixture, stirring slightly. Cover and cook on LOW 3-4 hours or HIGH 1-2 hours.
Serve over brown rice and top with cashews.