Crock-Pot Cashew Chicken

Number of Servings: 7


32.0 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
0.33 cup Cornstarch
1.0 tsp Pepper, black
4.0 tbsp Extra Virgin Olive Oil
4.0 clove Garlic
2.0 tsp Ginger Root
8.0 tbsp Ketchup, Heinz
16.0 tbsp Kikkoman Less Sodium Soy Sauce
0.25 cup, unpacked Brown Sugar
8.0 tbsp Vinegar – Natural Rice Vinegar (Nakano)
0.25 tbsp red pepper flakes
1.0 cup, halves and whole Cashew Nuts, dry roasted (salt added)


Mix Cornstarch and Pepper in Ziploc bag. Add Chicken pieces. Shake to coat. In a large skillet heat oil over med-high heat. Add Chicken and cook till chicken is browned. Meanwhile, add the rest of the ingredients to crock, except cashews*. Whisk to combine. Transfer cooked chicken into crock and stir to coat with sauce.

Cover and cook on low for 3-4 hours. Serve over 1 C Stir Fried Rice (Recipe Follows) Top with about 2 TBSP Cashews *NOTE:. If you like the nuts a bit softer, you can add them at beginning of cook time. I prefer mine a bit more crunchy.

Serving Size: 1/2 Cup Sauce Mix