Cashew Chicken

Name: Cashew Chicken
Ingredients: 1/4 cup all-purpose flour; 1/2 teaspoon black pepper; 2 pound boneless, skinless chicken thighs; 1 tablespoon canola oil; 1/4 cup soy sauce; 2 tablespoon rice-wine vinegar; 2 tablespoon ketchup; 1 tablespoon brown sugar; 1 clove garlic, minced; 1/2 teaspoon grated fresh ginger; one 8-ounce can water chestnuts; 1/4 teaspoon red pepper flakes; 1/2 cup cashews; steamed rice, for serving

Karen Petersen|May 1, 2012 4:39 pm EST

Cashew Chicken

3.1 (91 ratings)

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Here's a delicious slow cooker recipe for the Chinese favorite. So good, and with fairly easy prep. Serve this over steamed brown or white rice for a quick weeknight meal. See all chicken recipes. Click here to see Back to Basics: Asian Cuisine.

Servings

4

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon black pepper
2 pound boneless, skinless chicken thighs
1 tablespoon canola oil
1/4 cup soy sauce
2 tablespoon rice-wine vinegar
2 tablespoon ketchup
1 tablespoon brown sugar
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
one 8-ounce can water chestnuts
1/4 teaspoon red pepper flakes
1/2 cup cashews
steamed rice, for serving

Directions

Combine the flour and pepper in a Ziploc plastic bag. Add the chicken and shake to coat with the flour mixture. Heat the oil in a skillet over medium-high heat. Brown the chicken about 2 minutes on each side. Transfer the chicken to a slow cooker.
Combine the soy sauce, vinegar, ketchup, sugar, garlic, ginger, water chestnuts, and pepper flakes in a small bowl and pour over the chicken. Cover and cook on low for 3-4 hours. Stir in the cashews. Serve over rice.