CROCK POT CASHEW CHICKEN

Billy Rogers

Ingredients 

2 lbs boneless skinless chicken cooked and cut into bite size pieces ▢1/4 cup all-purpose flour ▢1 tbsp canola oil ▢1/4 cup soy sauce ▢2 tbsp rice vingar ▢2 tbsp ketchup ▢1 tbsp brown sugar ▢1 tsp minced garlic ▢1/2 tsp ginger ▢1/2 tsp red pepper flakes ▢1/2 cup unsalted cashews

Instructions  STEP - 1

Put the chicken, pepper, and flour in a resealable bag. Shake in order to saturate  

STEP - 2

Cook chicken cubes in oil-coated skillet for 5 to 7 minutes.  

STEP - 3

Combine soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes in a small basin.   

STEP - 4

After coating the poultry, transfer to a slow cooker. Low heat for two to three hours  

STEP - 5

Stir in cashews when ready, then serve over heated rice.  

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