Thursday, January 7, 2016

Cashew Chicken

My family loves this recipe! Found the original recipe here:  The Idea Room.  It is posted there as a crock pot recipe.  I made it the following way, but am sure it would be great made in slow cooker as well.  -Kristin

1/2 cup soy sauce
4 T. rice vinegar
4 T. ketchup
2 T. brown sugar
2 minced garlic cloves
1 teaspoon freshly grated ginger

1/2 teaspoon red pepper flakes4-5 large boneless, skinless chicken breasts, cut into bite size pieces
1/3 cup flour
1/2 teaspoon black pepper
Coconut oil (or oil of choice)

Veggies of choice:  chopped broccoli, snap peas, water chestnuts, ect..
1/2-1 cup Chopped unsalted cashews
  • In a bowl mix together Sauce ingredients and set aside.
  • Place cut up chicken in a ziplock bag along with the flour and pepper.  Shake well to coat. 
  • Heat oil in a large skillet and place chicken in.
  • Cook, turning chicken ever so often until almost done.
  • When chicken is almost done, pour sauce over and cook and stir until chicken is done.
  • Stir in veggies and coat well.  ***For veggies, I steamed mine a bit in the microwave first and then sautéed a bit longer in some coconut oil before stirring them in.
  • Stir in cashews and serve over rice.

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