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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. boneless skinless chicken breasts (or thighs, cut into 1” chunks)
- 1/4 cup all-purpose flour
- 1/2 tsp. ground black pepper
- 1 Tbsp. canola oil
- 1/4 cup soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. ketchup
- 1 tsp. brown sugar
- 1 garlic clove (minced)
- 1/2 tsp. fresh ginger (grated)
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup cashews
- 1/2 cup green onions (sliced)
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Directions
- Step 1:Add flour and pepper to a large sealable food storage bag orsealable container. Shake to coat the chicken with the flour mixture. Heat canola oil in a wok or large skillet over medium-high heat. Add the chicken and brown for 2 minutes of each side. Remove from the pan and place the chicken into the slow cooker.
- Step 2: In a small bowl combine soy sauce, ketchup, sugar, garlic, ginger, and red pepper flakes. Mix well. Pour the sauce over the chicken in the slow cooker.
- Step 3: Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked (the internal temperature has reached 165 degrees). Once the chicken has finished cooking add cashews and stir. Serve over rice and top with sliced green onions.
NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories500Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol145mg48% |
Sodium1250mg52% |
Potassium1130mg32% |
Protein55g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A6% |
Vitamin C10% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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