SLOW COOKER CASHEW CHICKEN
An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor! The cashews hidden throughout …
Yield: 6 servings
Serving size: Heaping ¾ cup
2 Pounds boneless skinless chicken breasts, cut into 2-inch pieces
3 Tbap. cornstarch
¼ Tsp. black pepper
1 Tsp. paprika
2 Tbsp. canola oil
¼ C. less-sodium soy sauce
3 Tbsp. seasoned rice wine vinegar
2 Tbsp. sweet chili sauce
2 Tbsp. low-sugar BBQ sauce
2 Tbsp. brown sugar
1 Tsp. ground ginger
1 Tsp. garlic powder
¼ Tsp. red chili flakes
½ C. raw, unsalted cashews
½ C. green onions, thinly sliced (about 3)
HOW TO MAKE:
1-In a large resealable bag, combine the chicken, cornstarch, salt, black pepper, and paprika. Shake to evenly coat.
2-Heat a large skillet over medium-high heat and add the oil.
3-Shake off the the excess cornstarch mixture from the chicken and cook the chicken for about 2 minutes, browning all sides. (Do this in 2 batches if the skillet is not big enough to hold all of the chicken at once, using 1 tablespoon of oil for each batch).
4-To make the sauce: In a small mixing bowl, whisk together the rest of the ingredients except the cashews and green onions.
5-Transfer the browned chicken to the slow cooker and pour the sauce over it.
6-Add the cashews, and stir everything together to evenly coat in the slow cooker.
7-Cook on low for 4 hours.
8-In the last 30 minutes of cooking, add the green onions.
Per Serving: (Heaping ¾ cup
Calories from fat: 114
Saturated Fat: 2g
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