Cashew Chicken Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
0.5 g black pepper, ground
02 -
15 ml canola oil
03 -
900 g chicken thigh tenders or breast tenders, boneless and skinless
04 -
60 ml plain flour
→ Sauce
05 -
1 clove garlic, finely chopped
06 -
30 ml ketchup
07 -
60 ml soy sauce
08 -
1 g freshly grated ginger
09 -
13 g brown sugar
10 -
30 ml rice wine vinegar
11 -
0.5 g crushed red pepper flakes
→ Finishing Touch
12 -
70 g cashew nuts
# Instructions:
01 -
Dump the flour and ground pepper into a big resealable bag. Toss in the chicken pieces and shake it all up until every piece is covered.
02 -
In a frying pan, warm up the canola oil over medium heat. Let the chicken pieces cook on each side for about 2 minutes until golden.
03 -
In a mixing bowl, stir the soy sauce, ketchup, rice wine vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes until smooth.
04 -
Place the browned chicken into a slow cooker. Pour the sauce over the meat, making sure it covers everything. Put the lid on and cook it at a low setting for around 3 to 4 hours until the chicken is soft and ready.
05 -
Pour in the cashews, giving everything a good stir. Enjoy it hot, preferably with a side of warm rice.
# Notes:
01 -
If you want more sauce for your rice, just double the ingredients used in the sauce.