Slow Cooker Cashew Chicken
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Slow Cooker Cashew Chicken calories by ingredient
Introduction
Modified From Six Sisters Stuff: http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html Modified From Six Sisters Stuff: http://www.sixsistersstuff.com/2011/10/slo
w-cooker-cashew-chicken.html
Number of Servings: 8
Ingredients
-
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*
1/4 cup GF all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp Walden Farms or Heinz low sugar ketchup
1 Tbsp Truvia
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions
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.