Here’s a delicious slow cooker recipe for the Chinese favorite. So good, and with fairly easy prep. Serve this over steamed brown or white rice for a quick weeknight meal
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INGREDIENTS
- 1/4 cup all-purpose flour
- 1/2 teaspoon black pepper
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon canola oil
- 1/4 cup soy sauce
- 2 tablespoons rice-wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- One 8-ounce can water chestnuts
- 1/4 teaspoon red pepper flakes
- 1/2 cup cashews
- Steamed rice, for serving
DIRECTIONS
Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more if needed.) Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and cashews and stir for 30 seconds. Turn heat to medium low.
In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Serve with jasmine rice.
Recipe Details
Servings: 4
Total time: 4 hours
Cuisine: Chinese
Culled from DailyMeal