Wednesday, December 12, 2012

Slow Cooker Cashew Chicken - Lots and Lots of It

I found this recipe over at The Girl Who Ate Everything a few months back and pinned it. My original intention was to double this recipe, but that just didn't look like enough chicken for our group of eight, four being big guys who like their food (I had forgotten one of the guys was MIA and wouldn't be there). So I decided to quadruple it - we had a LOT of Cashew Chicken. Although I am glad I did more than double, I don't think that would have been enough but triple would have probably been perfect. Everyone took a little home with them so I was not left with a HUGE amount of leftovers. I made only a couple of minor changes to the recipe - I used chicken breast instead of thighs (it was on sale and actually cheaper than the thighs!) and I substituted hoisin sauce for half of the soy sauce. It turned out VERY yummy!  I will definitely make this again!!

8 lbs boneless skinless chicken breasts, I cut each breast in half to make smaller pieces
1 cup flour
2 tsp black pepper
canolla oil
1/2 cup soy sauce
1/2 cup hoisin sauce
1/2 cup rice vinegar
1/2 cup ketchup
1/4 cup brown sugar
4 garlic cloves, minced
1/2 tsp ground ginger or 2 tsp fresh grated ginger
1 tsp red pepper flakes (this does not make this dish overly spicy, a couple in our group don't do spicy and               they enjoyed this dish)
2 cup cashew halves and pieces

In Ziploc bag combine the flour and black pepper. Add the chicken a few pieces at a time and shake to coat. In large skillet heat about two Tablespoons of canola oil.
Add chicken and brown for about two minutes on each side. Place browned chicken into slow cooker. Repeat until all chicken pieces have been browned, adding more oil to skillet as needed. In large bowl combine soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes.
Yes I really had to use both slow cookers!

Pour the sauce over the chicken and cook on low for five to six hours, or on high for two to three hours. I actually did a combination - one hour on high, then three hours on low. Just before serving stir in cashews. Serve over rice and enjoy!

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