So today I was on Pinterest , again, looking up recipes to use in my new "smaller" crock pot when I remembered that my awesome nail lady Anh said while she and her boyfriend were checking out my blog they noticed there weren't a whole lot of Asian inspired recipes.
Hi Anh! This one's for you :)
So what better place than Pinterest to find a bunch of yummy recipes to try.
Back to the crock pots......
I'm kind of obsessed with these new little crock pots, they are 4 quarts and only $29.00 at Target. And they work as well as my lets just say MORE than $29.00 Cuisinart one! I may actually need an intervention!
I have bought 3 lately because I think it would be great to be able to cook a meal and a dessert at the same time or even a main course and a side dish.
They are perfect for 2 to 4 people and fit perfectly on my counters. So there you have it; that's my logic and I'm sticking to it! (And no, this is not a sponsored post, lol)
I found a recipe for Crock Pot Cashew Chicken and thought that would be a perfect place to start.
You can thank me later ;)
Here's what you need:
1 pound of boneless thin cut chicken breast, cubed into 1-1/2 inch pieces
1/2 cup cornstarch
1/2 tsp. fresh ground pepper
3 Tbs. canola or vegetable oil
1/2 cup lite soy sauce
1/4 cup rice wine vinegar
1/4 cup ketchup
2 Tbs. sweet chili sauce
1/4 cup sugar
2 garlic cloves minced
1-1/2 inch piece of fresh ginger, minced
1/2 tsp. red pepper flakes
1/2 cup cashews, added at the end of cooking
2 green onions, sliced
In a large zip top baggie place the cornstarch and pepper. Zip closed and shake to combine.
Cube the chicken and place in the zip top bag. Zip closed and shake to coat.
Heat oil in a large skillet and add coated chicken. Cook on each side 2 minutes until slightly brown. It's okay if the chicken isn't all the way cooked, it'll finish in the crock pot.
Place the chicken in the crock pot. Set aside,
Mix all the sauce ingredients in a bowl and pour over the chicken.
Stir until all the chicken is coated in the sauce. Turn the crock pot on low and cook for 3 hours.
Add the cashews about 1/2 hour before finished cooking for crunchy and at the beginning for soft.
Sauce will thicken while cooking.
Garnish with sliced green onions and serve with my Fried Rice , plain white rice, or noodles.
Serves 2 - 4 depending on how many dishes you serve.
*you can double the chicken easily for more servings with the same amount of sauce*
Here's the handy printable - Crock Pot Cashew Chicken
recipe adapted from : The Recipe Critic