I asked John to recommend a "genre" for this week's challenge, and he requested Asian. I found this recipe for Cashew Chicken and knew I wanted to try it. Every single time I go out for Asian food, I order Cashew Chicken. John's not a big nut guy, so I wasn't sure he'd be excited, but he told me to go for it. This recipe is completely delicious, and really easy to make. There is definitely a kick to this recipe, so if you're not a fan of a little heat, cut back or eliminate the red pepper flakes.
1.Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 3 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
4. Cook on LOW for 3 to 4 hours. Add cashews and stir.
5.Serve over rice. Makes 4-6 servings.
As always, let me know what you think if you try this recipe!
I adapted this recipe and shared my adaptions. The original recipe can be found here.