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I love to try and make Asian food when I can and since I love cashews I thought this would be a good one to try. The flavor is good, but with the amount of soy sauce in there you want to splurge on the one with less sodium otherwise you’ll be like my husband chugging 3 pints of water after you eat. I would make this one again for sure.

Crock Pot Cashew Chicken

(Adapted from Day Dream Kitchen)


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2 lbs boneless & skinless chicken breast tenders

1/2 cup cashews

1 garlic clove, minced

4 tbsp rice wine vinegar

2 tbsp brown sugar

1 tbsp canola oil

1 tsp grated fresh ginger

1/4 cup all purpose flour

1/2 cup soy sauce

1 tsp black pepper

1/4 tsp red pepper flakes

4 tbsp ketchup


Mix flour & pepper in a big re-sealable food storage bag.


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Mix again, this time with the chicken.


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Heat oil in a pan over high flame.


Add the chicken for 4 mins while flipping sides.


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Put the chicken in bag for slow cooking.


Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.


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Pour over chicken and cook (on low!) for 3 hrs.


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Mix with the cashews.


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Combine with rice for the complete experience. Add the sauce.

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