Tuesday, March 31, 2015

Uncle Ken Cooking Challenge 2015: Slow Cooker Cashew Chicken 11/52

Hi Friends!

I asked John to recommend a "genre" for this week's challenge, and he requested Asian.  I found this recipe for Cashew Chicken and knew I wanted to try it.  Every single time I go out for Asian food, I order Cashew Chicken.  John's not a big nut guy, so I wasn't sure he'd  be excited, but he told me to go for it.  This recipe is completely delicious, and really easy to make.  There is definitely a kick to this recipe, so if you're not a fan of a little heat, cut back or eliminate the red pepper flakes.


2 lbs boneless skinless chicken breasts cut into chunks1/4 cup all purpose flour 1/2 tsp black pepper3 Tbsp canola oil3/4 cup soy sauce6 Tbsp rice wine vinegar6 Tbsp ketchup3 Tbsp brown sugar3 garlic cloves, minced2 tsp grated fresh ginger 1/2 tsp red pepper flakes 1/2 cup cashews

1.Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. 

2. Heat oil in skillet over medium-high heat. Brown chicken about 3 minutes on each side. Place chicken in slow cooker.

3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 

4. Cook on LOW for 3 to 4 hours. Add cashews and stir. 

5.Serve over rice. Makes 4-6 servings.

As always, let me know what you think if you try this recipe!



I adapted this recipe and shared my adaptions.  The original recipe can be found here.

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