Saturday, September 15, 2012

Crock Pot Cashew Chicken

Yes, we eat meat sometimes, mainly chicken and salmon! It's expensive to buy organic so we don't eat it often but I thought it was about time to add another non-vegetarian recipe on here. When I was browsing pinterest I knew when I saw this recipe that it would be worth spending the money on, and it was! We had to make a few modifications of course but it turned out great and we will be making it again!

-1 large organic preferably certified humane chicken breast, cut into pieces
-1/4 cup whole wheat flour
-1/2 teaspoon black pepper
-1 tablespoon olive oil
-1/2 cup coconut aminos or good ingredient soy sauce
-4 tablespoons rice wine vinegar
-4 tablespoons good ingredient ketchup (whole foods has some sweetened with agave)
-2 tablespoons  coconut palm sugar or Sucanat
-2 garlic clove, minced
-1 teaspoon grated fresh ginger
-1/2 teaspoon crushed red pepper flakes
-1/2 cup cashews
-Cooked brown rice for serving

Combine flour and pepper in large ziplock bag. Add chicken and shake to coat in flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine coconut aminos, vinegar, ketchup, sucanat, 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 brown rice. Makes 4-6 servings.

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