So when I found this recipe on Pinterest, I knew I had to try it. And seeing as my boyfriend will eat just about anything, I have a great test subject for recipes now :)
You need to flour coat and saute all the chicken pieces first and then add them to the crockpot or slow cooker. It was in this stage that I realized a few pieces were probably larger than ideal, but we would make it work.
I added some green onions for additional flavor.
And some cilantro and celery pieces. I figured this couldn't hurt and I like seeing a little green in all my dishes.
Then you coat everything with sauce and let the crockpot do the rest of the work.
I stirred things up after a hour and a half on low and realized that the 3-4 hours was going to be closer to 4.5. So we bumped it up to high to speed up the process :) Tim added some chopped mushrooms at this point too.
And Voila - add the cashews at the end, stir and you have cashew chicken. Tim made some white rice on the side and we opened a can of pineapple for a sweet touch.
Finished product was delicious but the ketchup I think left a tang I didn't feel was very Chinese-influenced! The chicken fell right apart, so even though some pieces were too large, they cut with a fork just fine. The celery, even after cooking for 3 hours, still had nice crunch. The mushrooms were lost in the flavor, so I would add them right at the end or leave them in larger pieces.
I definitely recommend this recipe and I would make it again, with some modifications to the sauce. But for a nice easy slow cooker meal, this is on my go-to list now.
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