Crock-Pot Cashew Chicken

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Nutritional Info
  • Servings Per Recipe: 7
  • 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

View full nutritional breakdown of Crock-Pot Cashew Chicken calories by ingredient


Introduction

Perfect Asian Dish. Pair it with fried rice Perfect Asian Dish. Pair it with fried rice
Number of Servings: 7

Ingredients

    32.0 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
    0.33 cup Cornstarch
    1.0 tsp Pepper, black
    4.0 tbsp Extra Virgin Olive Oil
    4.0 clove Garlic
    2.0 tsp Ginger Root
    8.0 tbsp Ketchup, Heinz
    16.0 tbsp Kikkoman Less Sodium Soy Sauce
    0.25 cup, unpacked Brown Sugar
    8.0 tbsp Vinegar - Natural Rice Vinegar (Nakano)
    0.25 tbsp red pepper flakes
    1.0 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.