What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Sunday, March 9, 2014

Cashew Chicken

Cashew Chicken
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1/4 cup all-purpose flour
1/2 tsp black pepper
2 lbs boneless, skinless chicken thigh tenders
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 freshly grated ginger
1 (4-oz) can sliced water chestnuts
1/4 tsp red pepper flakes
1/2 cup cashews

Combine flour and black pepper in a resealable plastic bag.  Add chicken and 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.

In a small bowl, combine soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, water chestnuts, and pepper flakes.  Pour over chicken.

Cover and cook on low for 3-4 hours.  Stir in cashews.  Serve over rice.

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