Amazing Cashew Chicken

Yay for the slow cooker! This awesome Asian -inspired meal is super easy and really, really good. It only takes a minimal  bit of prep work and then the crock pot does the rest of the work for you. I served this over brown rice with some chicken broth-steamed broccoli. Delicious!

Cashew Chicken

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3 or 4 boneless, skinless chicken breasts

1/4 cup unbleached flour

1/2 tsp black pepper

1 T sesame oil or EVOO

1/2 cup soy sauce

2 T white vinegar*

2 T white balsamic vinegar*

1/4 cup  ketchup

1 1/2 T brown sugar

2 garlic cloves, minced

1/2 tsp ground ginger

1/4 tsp red pepper flakes

1/2 cup cashews**

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1. Heat the oil over medium-high heat. Combine flour and black pepper into a bowl or ziplock bag and toss the chicken thoroughly. Brown the chicken about 2 or 3 minutes on each side.

2. Whisk soy sauce, vinegars (*you can substitute 1/4 cup white rice vinegar) ketchup, sugar, garlic, ginger, and pepper flakes together until combined.

3. Place browned chicken in sprayed crock pot and pour the soy sauce mixture over it. **You can add the cashews now or toward the end, either is fine.

4. Cook on low for 4 hours. Stir occasionally.

5. Serve over rice.

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16 thoughts on “Amazing Cashew Chicken

  1. I notice that the picture shows broccoli but no broccoli is mentioned in the recipe. Did you just steam it and add it when it was served or did I miss something?

  2. I love broccoli or snow peas with asian meals, even though they are fairly cliche. I just parboil in chicken broth or roast in the oven with some EVOO and salt & pepper. You can serve any veggie you like with this meal.

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