Sunday, September 28, 2014

Crockpot Cashew Chicken

2 chicken breasts, cut into smaller pieces
1-2 cups frozen broccoli, cut into bite-size pieces
1 cup carrots, sliced
1/2 cup cashews, chopped or whole (unsalted works best )
1 tablespoon olive oil
1/2 cup soy sauce
4 tablespoons rice wine vinegar
3 tablespoons ketchup
1 tablespoon brown sugar
1 garlic clove, minced
1 tablespoon ginger paste
1/4 teaspoon red pepper flakes
salt and pepper to taste
1/2 cup water or chicken broth

  1. Layer chicken, cashews and vegetables in the crockpot.
  2. Combine remaining ingredients except water and pour over chicken in crockpot. Add water or broth if necessary so mixture is almost completely covered.
  3. Cook for 2-4 hours on high or 4-8 hours on low.
Notes: I didn't like this as much as I wanted to. The flavor of the vinegar was a bit too dominant, so I think if we try this again I would go with less vinegar.

Source: Sally Cooks

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