Next time you've got a Chinese takeout craving, put down the phone and pick up the slow cooker! This cashew chicken is way healthier than takeout and just as good. Cashews and mushrooms with a thick soy and ginger sauce always hit the spot.
6 boneless skinless chicken breast halves, cut into 1-inch strips
5 mushrooms, stems trimmed, caps sliced
3 green onions, cut in1/2-inch pieces
1/4 cup soy sauce
2 teaspoons grated ginger
1/2 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon black pepper
1 can (8 ounce size) sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup Chinese pea pods
2 tablespoons cornstarch
3 tablespoons water
cooked rice
Combine the chicken and mushrooms in the bottom of the crock pot. Top with the green onions, soy sauce, ginger, broth, salt, and pepper.
Cover the crock pot and cook on low heat for 3 hours.
Turn the crock pot to high. Add the bamboo shoots, cashews, and pea pods.
Combine the cornstarch and water in a bowl and mix until smooth. Stir into the chicken mixture in the crock pot.
Cover the crock pot and cook on high heat for 15-20 minutes or until the sauce has thickened (stir the mixture 1-2 times during the final cooking time).
Serve the cashew chicken over cooked rice..
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