After years of hearing me talk about my weekly Chinese order, I have bad news for you.

I’m over Chinese.

It’s a sad moment because I have been obsessed with our local place’s cashew chicken since my husband’s last deployment.

I keep trying to talk myself back into loving it and actually went to my other Chinese food love, Panda Express (and took a work call while in the drive-thru because I keep things classy) the other day and it was just so blah. 

And now I’ve convinced myself that if I just go to PF Changs, I’ll be back in love with Chinese food and my life will return to normal.

(Normal = being able to acquire bad-for-you food without leaving your house)

I don’t know what’s wrong with me.

This Slow Cooker Cashew Chicken is less like the veggie-filled cashew chicken I love and more like the sweet and sour chicken that my kids love. All three of my boys loved it and argued over leftovers the next day.

It’s a really simple recipe and odds are, you have most of the ingredients on hand. If you are a sweet and sour person when it comes to Chinese food, you’ll probably dig it!

Two years ago: Orange Beef and Broccoli
Three years ago: Baked Seasoned Potato Wedges
Five years ago: Baked Brie

Slow Cooker Cashew Chicken
Ingredients
  • 1 pound boneless skinless chicken breasts, cut into bite-size chunks
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 tablespoon canola oil
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons ketchup
  • 2 tablespoon brown sugar
  • 2 garlic cloves minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup cashews
Instructions
  1. Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
  3. Place chicken in slow cooker.
  4. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  5. Cook on low 4 - 5 hours. Add cashews and stir. Serve over rice.

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