Cashew Chicken (Slow Cooker)
Ingredients
Scaled from 4 4 servings (approx. 1.5 cups per serving)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 cup raw cashews
- 1 zucchini, choped
- 2 carrots, chopped
- 2 green onions, sliced
- ¼ cup reduced sodium soy sauce
- 2 tablespoons ketchup
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ¼ teaspoon crushed red pepper flakes, optional
Instructions
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To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.
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Heat olive oil in a large skillet over medium high heat.
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Season chicken with salt and pepper, to taste.
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Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
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Place chicken into the slow cooker.
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Place carrots into the slow cooker.
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Stir in soy sauce mixture and gently toss to combine.
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Cover and cook on low heat for 2-3 hours.
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Stir in cashews and cook on low heat for an additional 10 minutes.
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Stir in zucchini and cook on low for an additional 10 minuts
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Serve immediately, garnished with green onions, if desired.
Nutrition
Per serving
| Calories | 325 |
|---|---|
| Fat | 15 |
| Saturated fat | 3 |
| Trans fat | 0 |
| Unsaturated fat | 12 |
| Cholesterol | 82 |
| Sodium | 760 |
| Carbohydrates | 16 |
| Fiber | 2 |
| Sugar | 8 |
| Protein | 31 |