Thursday, August 21, 2014

Cashew Chicken

Since The Hubby has taken a turn for the better regarding Asian cuisine (still can't get him to like sushi, but he has tried it!), I'm taking full advantage of it.  This has nuts in it, and The Hubby is nuts for nuts!  I was obsessed with the sauce from this recipe.  I kid you not, I took the leftover sauce (no chicken) with the leftover rice and veggies for lunch the next day (even minus the nuts because The Hubby ate them all).  Seriously delicious!

Cashew Chicken
 {Cashew Chicken}

Cashew Chicken
 {Side view}

One year ago:  Brie, Bacon and Basil Pasta

Cashew Chicken
from Sally Cooks

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon brown sugar
2 garlic clove, minced
1 tablespoon ginger, minced
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch (3 tablespoons tapioca flour)
2 tablespoons broth
1/2 cup cashews
Steamed vegetables and cooked rice/rice noodles
  1. Place chicken in a crock-pot.
  2. Mix soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes together and pour over chicken.
  3. Cook on low for 6-8 hours.
  4.  Drain liquid from chicken and place it in the saucepan.
  5. Mix cornstarch and broth together in a cup, and then add it to the chicken liquid.
  6. Cook sauce until thickened.
  7. Pour sauce back into crock-pot.
  8. Serve chicken with steamed vegetables and rice, topped with cashews.
How do you like Asian cuisine?  Is a favorite or just okay?

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