Cashew Crockpot Chicken

Lately I feel like I haven't been doing a lot of cooking cooking. I've been sticking to easier meals because after a long day at work or a busy weekend that's all I feel like doing. Almost all of them too are regular meals for us and I haven't done anything new for awhile. I wanted something new and yummy.

I was home all weekend for a change so I definitely wanted to cook something up. We went out to lunch/dinner Saturday, so Sunday was the day. I picked a crockpot meal because that's still cooking but not too time consuming.

Look at that deliciousness!

I admit I wasn't thrilled that there was some prep before throwing it all in the crockpot but I will say it was well worth the extra steps. It was amazing!

The recipe calls for:

2 lbs chicken, cubed

brown rice, a normal size bag

1 cup cashews

3 tbs cornstarch

black pepper, a few shakes

1 tbs oil

1/2 cup low sodium soy sauce

4 tbs rice vinegar

2 tbs sweet chili sauce

red pepper flakes, a few shakes

4 tbs ketchup

2 tbs brown sugar

2 tbs minced garlic

chives, chopped (optional)

-- In a medium bowl, mix the soy sauce, rice vinegar, chili sauce, red pepper flakes, ketchup, brown sugar and garlic. Set aside.

-- In a large zip lock bag, add the corn starch and pepper then add the chicken chunks. Shake and mix until the chicken is fully coated.

-- Heat the oil in a large pan. Add the chicken and cook for a few minutes on each side until it's browned.

-- Put the chicken in the crockpot and cover with the liquid mixture.

-- Top with cashews and cook on low for 3 hours. Stir on occasion if possible.

-- Serve over brown rice and garnish with chopped chives and extra cashews to add a crunch to the meal.

Positive vibes,

Jenn