Chinese Cashew Chicken Crockpot
Equipment
- cutting boards & sharp knife
- small bowl
- 6 quart crockpot/slow cooker
Ingredients
- 2 lbs skinless, boneless chicken breasts, cut into bite size pieces
- 1/2 cup all purpose flour
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 TBS avocado oil (other type frying oil)
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 2 TBS brown sugar
- 2 TBS apple cider vinegar
- 2 tsp ground ginger
- 1 cup chicken broth
- 3 cups vegetables cut into bite size pieces (broccoli, bell peppers, red onions, asparagus, carrots, or other)
- 1 cup cashews
Instructions
- Place flour, salt & pepper into ziploc or storage bag. Add in chicken pieces, close bag, and shake until all chicken pieces are coated.
- Heat oil in a large skillet. Place chicken in hot oil & cook for 2 minutes on one side until browned. Turn chicken over and cook an additional 2 minutes.
- Spray a 6 quart crockpot with non-stick cooking spray. Place browned chicken into crockpot. Brown remaining batches of chicken and place into crockpot.
- In a small bowl whisk together soy sauce, ketchup, brown sugar, vinegar, and ground ginger until combined. Pour mixture over chicken in the crockpot.
- Place lid on crockpot and cook on low for 2 hours. Add chopped vegetables and chicken broth to the crockpot and stir in with the chicken.Place lid back on and cook an additional 1 hour until vegetables are tender and chicken cooked through and tender.Turn off crockpot and stir in cashews.Serve over cooked rice. Enjoy.
