Crock Pot Cashew Chicken
Ingredients
The chicken and vegetables
-
1 ¾
pounds
boneless skinless chicken breasts or thighs
-
2
tablespoons
cornstarch or arrowroot powder
-
¼
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1 ½
tablespoons
canola oil
-
3
medium
red bell peppers
-
1
large or 2 small
heads of broccoli
-
1
bunch
green onions
-
⅔
cup
dry roasted unsalted cashews
The sauce
-
⅓
cup
reduced-sodium soy sauce
-
2
tablespoons
rice vinegar
-
3
tablespoons
honey
-
2 ½
tablespoons
freshly grated ginger
-
4
cloves
garlic
-
¼-½
teaspoon
red pepper flakes
-
1
tablespoon
cornstarch
-
3
tablespoons
water
Instructions
- Toss chicken pieces with cornstarch, salt, and pepper.
- Heat oil in a skillet and lightly brown the chicken for 2-3 minutes.
- Transfer the chicken to the slow cooker and add bell peppers, broccoli, and green onions.
- Mix sauce ingredients in a bowl and pour over the chicken and vegetables.
- Cover and cook on low for 2-3 hours until chicken is cooked and vegetables are tender.
- Remove chicken and vegetables, strain the sauce into a saucepan.
- Whisk in the cornstarch slurry and cook until reduced by half.
- Return the sauce to the slow cooker, add cashews, and serve with rice or quinoa.
Nutrition Facts (estimated)
Servings
6
Calories
462
Total fat
14g
Total carbohydrates
53g
Total protein
33g
Sodium
20mg
Cholesterol
64mg
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