My brother-in-law lived in Thailand for a couple of years and introduced me to delicious Thai food! I have been making this recipe for a couple of years now and it is one of our favorites.
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*
1/4 cup all purpose flour1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
Recipe from: 365 Days of Slow Cooking
*The original recipe said not to use chicken breasts, but I don't love chicken thighs, so I went ahead and used them and this dish turned out fine! So either kind of chicken will work great for this recipe. :)
Also, the red pepper flakes give this dish a little heat and a lot of flavor, so I highly recommend using them!
Linked to:
http://tidymom.net
Linked to:
http://tidymom.net
Yummy! I have been wanting some good Chinese food lately! Thanks for the recipe!
ReplyDeleteThis sounds really delicious! I have a lb of ground chicken that I need to use tonight. I might try this sauce with the ground chicken for lettuce wraps!! YUM!
ReplyDeleteEllen
http://everydaysisters.blogspot.com
What luck! Making chicken for dinner and I adore Cashew Chicken! I have to substitute gluten-free flour and Tamari sauce for the soy, for a sensitive son, but I'll give it a try. Thanks.
ReplyDeleteThank you Thank you Thank you!!
ReplyDeleteI just made this today for my family. My husband who also does not like chicken thighs {and yes I used those because that is what I had on hand} took his portion to work for his supper break {he works night shifts}. He wasn't too happy when he saw that it was chicken thighs.....but I just got an e-mail from him now complimenting me all over the place for this dish. He said it was absolutely delicious! Now that is HIGH praise from a man who is extremely fussy about what he likes and doesn't like. lol.
So thank you! I have to agree. This dish is amazingly good! I had seconds AND thirds. ; D
Bettyan,
ReplyDeletehow'd the gluten-free version turn out?
I made this tonight and it was very yummy! Even my three girls who are very picky little eaters, like it. My 20 month old kept saying "more."
ReplyDeleteGoing to try this tomorrow! Can't wait! I'll post and tell you how it turned out!
ReplyDeleteYummmm this sounds yummy and easy! Can'y wait to try it!
ReplyDeletehttp://www.binksandthebadhousewife.com/
Maybe I messed up somewhere in the recipe, but I was not impressed AT ALL with this dish. The chicken came out with no breading and the sauce tasted horrible. Very disappointed...
ReplyDeleteHey,
DeleteI haven't tried this recipe yet but I have made lots of Chicken Picatta which calls for the same kind of flouring. Here are some tips:
1: dredge the chicken in the flour RIGHT before you put it in the pan. If the flour sits on the chicken too long it will get to wet and gummy.
2: Make sure your oil is quite hot before you put the chicken in.
3: Fry the chicken long enough to create a kind of crusty outside (in a tasty way). It should be just golden brown in places. If the chicken isn't browned enough the breading will come off in the sauce.
Hi there! I'm newly married and new to cooking. My typical shifts at work are 6 hrs. Can I leave the chicken for that long or will it ruin the recipe? Thanks!
ReplyDeleteis this like spicy cashew chicken at Cheesecake Factory?? :) its my absolute favorite dish there!
ReplyDeleteI made this last night and really enjoyed it. I added more garlic and ginger than called for and chopped up three bird's eye chillies as we like our food to be spicy. I was wondering what size of crockpot you used for this? We ended up adding a little bit of water to the sauce as it didn't completely cover the chicken and was starting to burn - but we do have a very big crockpot, it can easy feed eight people and still have leftovers. We put some carrots, onions and peppers in the sauce a few hours into the cooking, then served it with sesame seeds and chopped spring onions on top.
ReplyDeleteI'm making this right now and I had to double the sauce because it barely came halfway up the chicken, so you're definitely not the only one. I don't mind though because I love sauces!
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