Crockpot Cashew Chicken

Here’s a NAIL!! I love this recipe…I’ve made it several times. It’s simple and start forward.

First I have to apologize for my novice photography skills. One day I may be better…today is not that day. Momma T, the nickname I lovingly use to refer to the mother of a friend, she would say “That looks disgusting!” LMAO Well, she’s also vegetarian. I promise this tastes great!!

Here is the recipe source: Daydream Kitchen/Crockpot Cashew Chicken
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/

Here’s the list of ingredients:
2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup

I like to double the sauce part of this recipe because it just doesn’t ever seem like enough. When I have doubled it in the past, I’ve eliminated the second round of brown sugar and reduced the total amount of ketchup tbsps to 6 (remember this is when doubling the sauce). I’ve mentioned it before but I typically don’t weigh things out/measure perfectly and like to wing it. I like extra garlic and ginger in this recipe but to each their own…fresh ginger can sometimes be too much for some people.

Another thing to note is not all soy sauce is the same. Most are so high in sodium which can make for a really salty sauce. Being gluten free, I like to use San-J brand gluten free low sodium Tamari sauce. I’ve tried this recipe with other soy sauces and its just way too salty.

Here’s a link for San-J: http://www.san-j.com/tamari.asp

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Slice chicken into 1/2 inch strips.

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Mix flour & pepper in a big resealable food storage bag. I’ve done this with cornstarch too when I’ve been out of a gluten free flour.

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Mix again, this time with the chicken in the bag.

Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.

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Heat oil in a pan over high flame.
Add the chicken for 4 mins while flipping sides. Again, I don’t time this too a tee, I just go by what looks browned enough for me. After browning, transfer chicken to crockpot.

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Pour sauce over chicken and cook (on low!) for 3 hrs.

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Mix in the cashews a few minuets before serving. I always add extra! We eat this with Jasmine rice. Then top off with some fresh cilantro when plated.

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And there you have it!! Enjoy!

Xo,
TJ