Monday, January 7, 2013
slow cooker cashew chicken
Finally. A cashew chicken recipe that I like enough to make again and again! In fact, I just deleted the other cashew chicken recipe on my blog because the leftovers weren't great and the quality of leftovers mean a lot to me. This recipe is soooo easy. The flavors are simple and the chicken is crazy tender. What more could I possibly need? It was a hit with the entire family.
slow cooker cashew chicken (The Girl Who Ate Everything)
2 pounds boneless, skinless chicken thighs
1/4 cup all purpose flour
1/2 teaspoon black pepper
1 tablespoon canola oil
sauce (double if you want extra to pour over the rice)
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
1 garlic clove, minced
1/2 teaspoon grated fresh ginger (I used some dry ginger)
1/4 teaspoon red pepper flakes
1/2 cup cashews for garnish
Trim any visible fat off the chicken. Combine with the flour and black pepper in a large Ziploc bag. Add the chicken and shake to coat with the 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 4-5 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.