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Posted by Squid
- May 20, 2015, 01:37:16 PMQuote from: disneyland lady on May 20, 2015, 10:18:48 AM
Panda Express does it in 5 mins!
You make a VERY good point.
Posted by disneyland lady
- May 20, 2015, 10:18:48 AMIt does and AM going to try this but Panda Express does it in 5 mins!
Posted by metalgirl
- May 20, 2015, 09:15:01 AM This sounds really good !!!! 
;/font]
;/font]Posted by Squid
- April 13, 2015, 10:08:02 AMSlow Cooker Cashew Chicken
PREP TIME: 15 MINS COOK TIME: 4 HOURS TOTAL TIME: 4 HOURS 15 MINS
SERVES: 4-6
An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor! The cashews scattered throughout are the best part!
INGREDIENTS
2 lbs boneless skinless chicken breasts (About 4 pieces)
3 Tablespoons Cornstach
½ tsp black pepper
1 Tbsp canola oil
½ cup soy sauce
4 Tbsp rice wine vinegar
4 Tablespoons ketchup
2 Tablespoons sweet chili sauce
2 Tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes
1 cup cashews
Scallions/green onions for garnish
INSTRUCTIONS
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. Garnish.
(I like my cashews to be somewhat softer so I add them halfway through the cooking process, if you want more of a crunch, add them right before serving)
Cook on LOW for 3 to 4 hours.
Serve over rice. Makes 4-6 servings.
PREP TIME: 15 MINS COOK TIME: 4 HOURS TOTAL TIME: 4 HOURS 15 MINS
SERVES: 4-6
An amazing slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor! The cashews scattered throughout are the best part!
INGREDIENTS
2 lbs boneless skinless chicken breasts (About 4 pieces)
3 Tablespoons Cornstach
½ tsp black pepper
1 Tbsp canola oil
½ cup soy sauce
4 Tbsp rice wine vinegar
4 Tablespoons ketchup
2 Tablespoons sweet chili sauce
2 Tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes
1 cup cashews
Scallions/green onions for garnish
INSTRUCTIONS
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. Garnish.
(I like my cashews to be somewhat softer so I add them halfway through the cooking process, if you want more of a crunch, add them right before serving)
Cook on LOW for 3 to 4 hours.
Serve over rice. Makes 4-6 servings.