Slow Cooker Cashew Chicken
- Number of Servings: 8
Ingredients
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*1/4 cup GF all purpose flour1/2 tsp black pepper1 Tbsp canola oil1/4 cup soy sauce2 Tbsp rice wine vinegar2 Tbsp Walden Farms or Heinz low sugar ketchup1 Tbsp Truvia1 garlic clove, minced1/2 tsp grated fresh ginger1/4 tsp red pepper flakes1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in bag. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Freeze- Remove and Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 8 servings. 2-Bags 4 servings each
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SHELAGHB.
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in bag. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Freeze- Remove and Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 8 servings. 2-Bags 4 servings each
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SHELAGHB.
Nutritional Info Amount Per Serving
- Calories: 214.8
- Total Fat: 5.0 g
- Cholesterol: 70.2 mg
- Sodium: 540.7 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.4 g
- Protein: 27.0 g
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