Crockpot Cashew Chicken

October 28, 2015

Freshly grated ginger and cilantro add a taste of Thailand to this delicious, easy to prepare cashew chicken.

2 lbs raw chicken breasts cut into 1-2 inch pieces
1/4 cup flour
pinch of black pepper
1 tablespoon cooking oil of your choice (vegetable, canola, extra virgin olive oil etc.)
1/4 soy sauce or tamari sauce (read the difference between the two here)
2 tablespoons rice wine vinegar
1 1/2 tablespoons brown sugar
1 garlic clove, minced
1/2 – 1 tsp freshly grated ginger
pinch of red pepper flakes (I like to rub them between my hands to break them up right before I add them to release more flavor)
handful of cashews
1 tablespoon freshly chopped cilantro (optional)

Mix soy or tamari sauce, rice wine vinegar, brown sugar, minced garlic, and red pepper flakes together in a bowl and set aside. Combine the flour and pepper in a large ziplock bag. Heat oil in a large...
See the full directions on my site

Nutritions

Calories
2986

Sodium
832mg
34% DV

Fat
225g
346% DV

Protein
130g
261% DV

Carbs
55g
19% DV

Fiber
10g
42% DV

Dinner