Thursday, November 15, 2012

Cashew Chicken

2 boneless, skinless chicken breasts - cut into 1 inch pieces
1/4 cup all purpose flour
1 tsp black pepper
4 TBSP olive oil
1/2 cup soy sauce
4 TBSP rice wine vinegar
4 TBSP ketchup
3 TBSP brown sugar
2 garlic cloves - minced
1 tsp grated fresh ginger or ground ginger
1/2 tsp red pepper flakes
3/4 cup cashews

Combine flour and pepper in a large bowl or Ziploc bag. Add chicken and toss until coated. Heat oil in a large skillet over medium-high heat. Brown floured chicken 4-5 minutes, stirring and rotating to cook on all sides. Place chicken in slow cooker lightly coated in cooking spray.

In a bowl combine soy sauce, ketchup, rice vinegar, sugar, garlic, ginger and red pepper flakes; pour over chicken and stir to combine.

Cook on low for 3 to 4 hours. Stir in cashews about 10 minutes before serving. Serve over fried rice!

*Allergy-free substitutions:
Flour - gluten free all purpose flour
Garlic - omit, replace with 1/2 tsp onion powder
Soy Sauce - tamari or GF soy sauce of choice

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