Crock Pot Cashew Chicken
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Well Plated · by Erin Clarke★ 4.7 (19)

Crock Pot Cashew Chicken

NUTRITION · PER SERVING180M COOK
CAL 29%·PRO 83%
CARBS 79G54% OF CAL
6G FIBER60G OTHER13G TOTAL SUGAR
FAT 16G24% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Slow-cooked chicken with cashews, vegetables, and a sweet-spicy ginger-soy sauce served over brown rice. Restaurant-quality takeout at home.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 3/4 pounds boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 2 tablespoons cornstarch (or substitute arrowroot powder)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons canola oil
  • 3 medium red bell peppers (seeded and cut into bite-sized pieces)
  • 2 small or 1 very large head of broccoli (cut into florets (about 5 cups florets))
  • 1 bunch green onions (about 6 medium, thinly sliced with white and light green parts divided from the dark green parts)
  • 2/3 cup dry roasted unsalted cashews
  • Cooked brown rice or quinoa (for serving)
  • 1/3 cup plus 2 tablespoons reduced-sodium soy sauce
  • 3 1/2 tablespoons rice vinegar
  • 3 tablespoons honey
  • 2 1/2 tablespoons freshly grated ginger
  • 4 cloves garlic (minced (about 4 teaspoons))
  • 1/4-1/2 teaspoon red pepper flakes (plus additional to taste)
  • 1 tablespoon cornstarch (mixed with 3 tablespoons water to create a slurry)
PREP
25M
SODIUM
885MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.