Crock Pot Cashew Chicken

Crock Pot Cashew Chicken

I had my doubts about this recipe, because it just didn’t look like enough sauce, but it worked out just fine. As it cooked, the liquid increased. I used rice flour to dodge the wheat, and although it’s higher in sodium than most of our dishes, it’s still doable. You can always omit the cashews if you don’t like them. I’m also thinking about steaming some broccoli and adding it right before I serve it next time. Anyway, this one is definitely a keeper.

Ingredients

2 pounds boneless, skinless chicken thighs

¼ C flour

½ t pepper

1 T olive oil

¼ C reduced-sodium soy sauce

2 T rice vinegar

2 T ketchup

1 T brown sugar

1 clove garlic, minced

½ t ginger

¼ t red pepper flakes

½ C cashews

Directions

Cut up chicken in bite-sized pieces, and remove any visible fat. Mix the flour and pepper in a Ziploc bag, add chicken and shake to coat.

Heat oil in a large skillet over medium-high heat. Add chicken, and cook till brown on both sides.

Put chicken in crock pot.

Combine soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes. Pour over chicken and cook on low for four-to-five hours.

When ready to serve, add cashews and stir. Serve over rice.

Nutrition

4 Servings (without rice)

Calories: 361

Sodium: 745 mg.

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