Crock-Pot Cashew Chicken

Minutes to Prepare: 10
Minutes to Cook: 250

Number of Servings: 7

Ingredients

32.0 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)0.33 cup Cornstarch1.0 tsp Pepper, black4.0 tbsp Extra Virgin Olive Oil4.0 clove Garlic2.0 tsp Ginger Root8.0 tbsp Ketchup, Heinz16.0 tbsp Kikkoman Less Sodium Soy Sauce0.25 cup, unpacked Brown Sugar8.0 tbsp Vinegar - Natural Rice Vinegar (Nakano)0.25 tbsp red pepper flakes1.0 cup, halves and whole Cashew Nuts, dry roasted (salt added)

Directions

Mix Cornstarch and Pepper in Ziploc bag. Add Chicken pieces. Shake to coat. In a large skillet heat oil over med-high heat. Add Chicken and cook till chicken is browned. Meanwhile, add the rest of the ingredients to crock, except cashews*. Whisk to combine. Transfer cooked chicken into crock and stir to coat with sauce. Cover and cook on low for 3-4 hours. Serve over 1 C Stir Fried Rice (Recipe Follows) Top with about 2 TBSP Cashews *NOTE:. If you like the nuts a bit softer, you can add them at beginning of cook time. I prefer mine a bit more crunchy.

Serving Size: 1/2 Cup Sauce Mix

Number of Servings: 7.0

Recipe submitted by SparkPeople user JZIMMERMA77.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 398.6
Total Fat: 20.0 g
Cholesterol: 74.3 mg
Sodium: 1,831.2 mg
Total Carbs: 27.7 g
Dietary Fiber: 0.8 g
Protein: 31.7 g

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