Slow Cooker Cashew Chicken

 Chinese food is a must at our house at least once a week but as everyone knows a take out food habit can get both pricey and unhealthy. When you make it at home you can control what you put into it and it's much cheaper. There are lots of recipes out there that try to mimic the real thing but not all of them actually get it right. This my 2nd take out - fake out recipe for the slow cooker and it was surprisingly delicious and easy to get prepare.

Ingredients:

About 2 lbs Boneless, Skinless Chicken Thighs

1/2 Cup Flour

1/4 Tsp Pepper

1 Tbsp Canola Oil

1/2 Cup Soy Sauce

4 Tbsp Rice Wine Vinegar

4 Tbsp Ketchup

2 Tbsp Brown Sugar

2 Tbsp Garlic - Mined

1 Tsp Fresh Ginger - Minced

1/2 Tsp Red Pepper Flakes

3/4 Cup Dry Roasted Cashews - Salted

2 Cups Jasmine or White Rice 

http://www.the-girl-who-ate-everything.com

Start by making the sauce, I doubled the original recipe because I knew we would like to pour some over top of the dish when it was time to eat. Also I realized as I got everything together I didn't have Rice Wine Vinegar but I did have rice cooking wine and white vinegar so I did 2 Tbsp of each instead.

Whisk together the soy, rice wine vinegar, ketchup, brown sugar and red pepper flakes. Then add in your minced garlic and ginger. Set aside.

In a shallow dish combine the flour with the pepper and dredge both sides of the chicken thighs. Pour the oil into a large skillet over medium heat. When the pan is hot add your chicken thighs. When the thighs are filleted they end up being quite big so you may need to do this in two different batches.

 Brown both batches of the chicken thighs for about 2-3 minutes each side so they are light golden color. When they are finished transfer them over to the bottom of the slow cooker. 

Give the sauce a good stir and then pour it on top of the chicken. If you keep the sauce recipe doubled like I did you should have enough sauce to cover most of the chicken. If the top pieces are exposed take some tongs and rotate the pieces around so that every thigh has a chance to be in the sauce.

Cook on low 4-5 hours. During the last 30 minutes of cooking time add your cashews and give the pot a few good stirs. This is also the time to make your rice and vegetable sides if you are having them with the chicken. Spoon rice into bowls, top with a piece of chicken and then ladle the sauce and cashews over top.

Enjoy!!

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