A week from today we will be celebrating Clark and Jessica’s marriage in our backyard with a Wedding Carnival! Any extra prayers for good weather would be appreciated.
I can not wait to share with you everything I have been working on – let’s just say it’s been a lot! It’s pretty much become a full time job but I am loving every minute of it. O.K., so almost every minute. I am so excited to see it all coming together thanks to the help of some really talented and creative friends who have been so generous with their time and talent!!!
Needless to say, there hasn’t been a lot of time for any thing else around here including housework or cooking but I am still managing to keep the family fed thanks to easy recipes like today’s recipe. It has also been pretty hot here in Portland so I don’t like turning on the oven so my crockpot helps out in both those areas- easy and no oven. We are big fans of Cashew Nut Chicken at our house so I was excited to try this recipe for Crockpot Cashew Nut Chicken.
I’ve got my gluten free girl home for a couple of weeks so I am always looking for new recipes that can be made gluten free. With just a couple of ingredient switches this one becomes gluten free Crockpot Cashew Nut Chicken. The chicken is coated in flour and browned a bit in oil before putting it in the crockpot so a little bit of heat is required. If you’d like to make this gluten free just use almond flour instead of regular flour.
I used four chicken breasts that I cut into chicken tender size pieces or you could just buy chicken tenders! After the chicken is browned it is placed in the crockpot with some soy sauce (use Tamari for gluten free), vinegar, ketchup (be sure it is gluten free), sugar, garlic, ginger and red pepper flakes.
All that gets poured over the top of the chicken and then set it on low for 3-4 hours. It doesn’t need to cook as long as most crockpot recipes which is an advantage when you forget to turn it on first thing in the morning!
After you take it out of the crockpot don’t forget the cashews – that’s my favorite part. Lots of cashews!! We love it served over rice the best.
I had a lot of fresh snap peas in the garden so I decided to add a little green to my cashew nut chicken. I blanched the pea pods in some boiling water for about two minutes and then rinsed them with cold water. That left them with just the right amount of crunch to add to the dish. Besides that, the green just looked pretty!
So for your next quick and easy dinner night pull out the crock pot!
- 4 chicken breasts, cut into tender size pieces
- ¼ all purpose flour or almond flour
- ½ tsp black pepper
- 1 Tbsp canola oil
- ¼ C soy sauce of Tamari Sauce
- 2 Tbsp rice wine red wine vinegar
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 2 gloves garlic, minced
- ½ tsp minced ginger
- ¼ tsp red pepper flakes
- ½ C cashews
- 2 C snap peas, blanched
- Combine flour and pepper in zip loc bag.
- Add chicken and shake to coat.
- Heat oil in skillet over medium heat.
- Brown chicken about 2-3 minutes on each side.
- Place chicken in crockpot.
- Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger and red pepper flakes in a bowl.
- Pour over chicken.
- Cook on LOW for 3-4 hours.
- Add cashews and snap peas if desired.
- Serve over rice.