Crock-Pot Cashew Chicken

Number of Servings: 7



    • 32.0 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
    • 0.33 cup Cornstarch
    • 1.0 tsp Pepper, black
    • 4.0 tbsp Extra Virgin Olive Oil
    • 4.0 clove Garlic
    • 2.0 tsp Ginger Root
    • 8.0 tbsp Ketchup, Heinz
    • 16.0 tbsp Kikkoman Less Sodium Soy Sauce
    • 0.25 cup, unpacked Brown Sugar
    • 8.0 tbsp Vinegar – Natural Rice Vinegar (Nakano)
    • 0.25 tbsp red pepper flakes
    1.0 cup, halves and whole Cashew Nuts, dry roasted (salt added)



Mix Cornstarch and Pepper in Ziploc bag. Add Chicken pieces. Shake to coat. In a large skillet heat oil over med-high heat. Add Chicken and cook till chicken is browned. Meanwhile, add the rest of the ingredients to crock, except cashews*. Whisk to combine. Transfer cooked chicken into crock and stir to coat with sauce. Cover and cook on low for 3-4 hours. Serve over 1 C Stir Fried Rice (Recipe Follows) Top with about 2 TBSP Cashews *NOTE:. If you like the nuts a bit softer, you can add them at beginning of cook time. I prefer mine a bit more crunchy. Serving Size: 1/2 Cup Sauce Mix Number of Servings: 7

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