Foodie: Cashew Chicken Recipe

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
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INGREDIENTS

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 2 pounds boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 1/4 cup soy sauce
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons 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

 

Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more if needed.) Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and cashews and stir for 30 seconds. Turn heat to medium low.

In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Serve with jasmine rice.

 

Recipe Details

 

Servings: 4
Total time: 4 hours
Cuisine: Chinese

 

Culled from DailyMeal

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