For many people, the allure of slow cooker meals is something you can dump into the crock in the morning with no prep. In fact, you do not really even want to think about it again until you are eating it. I get that. And this recipe works for that. But, if you have a little more prep time or want to keep things just a bit snappier on the palette, this recipe can easily be tossed into a skillet or wok and done the old fashioned way. I even like to roast my peppers in the oven at 400 for about 15 minutes to add a nice texture to the stir fry.
CROCK POT CASHEW CHICKEN
Serves 3-4
4 boneless, skinless chicken breasts, sliced thinly
1 tablespoon canola oil
3 tablespoons honey
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1/2 cup cashews
1 onion, sliced
1 red pepper, sliced
Green onion
Brown rice
Whisk together oil, honey, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flake and pour oven chicken breasts in slow cooker. Add onion, red pepper, and cashews. Cook on low for 3-4 hours. Serve over rice and top with green onion.
- 4 boneless, skinless chicken breasts, sliced thinly
- 1 tablespoon canola oil
- 3 tablespoons honey
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- ¼ teaspoon red pepper flakes
- ½ cup cashews
- 1 onion, sliced
- 1 red pepper, sliced
- Green onion
- Brown rice
- Whisk together oil, honey, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flake and pour oven chicken breasts in slow cooker.
- Add onion, red pepper, and cashews. Cook on low for 3-4 hours.
- Serve over rice and top with green onion.