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Crock Pot Cashew Chicken

In a large ziplock bag, combine chicken, cornstarch and pepper. Shake to evenly coat chicken. You might need to do this in two bags.  1 tablespoon at a time, heat vegetable oil in a skillet over medium high heat. In about 3-4 batches, brown chicken for a couple minutes on each side. Place half in each slow cooker.  In a medium sized bowl or measuring cup mix together the soy sauce, sesam. . .

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Servings: 12

Prep Time: 00:30

Cook Time: 03:00

Main Ingredients

5 lbs boneless, skinless chicken thighs cut into 1 inch pieces

2/3 cup cornstarch or arrowroot 

1 teaspoon black pepper

4 tablespoons vegetable oil (divided)

1 cup low sodium soy sauce or tamari for a gluten free substitute 

1 teaspoon toasted sesame oil

2 tablespoons osyter sauce

1/2 cup rice wine vinegar

1/4 cup sweet thai chili sauce

1/2 teaspoon chili garlic sauce

1/3 cup brown sugar

4 cloves minced garlic

1 tablespoon chopped fresh ginger

48 oz frozen asian stir fry vegetables

1 cup unsalted cashews (be sure to use unsalted)

 cooked jasmine rice for serving (if desired)

Preparation

1In a large ziplock bag, combine chicken, cornstarch and pepper. Shake to evenly coat chicken. You might need to do this in two bags. 

21 tablespoon at a time, heat vegetable oil in a skillet over medium high heat. In about 3-4 batches, brown chicken for a couple minutes on each side. Place half in each slow cooker. 

3In a medium sized bowl or measuring cup mix together the soy sauce, sesame oil, oyster sauce, vinegar, sweet Thai chili sauce, chili garlic sauce, brown sugar, garlic, and ginger. Pour evenly over chicken in each slow cooker.  

4Cook on High for 2 hours. Turn slow cookers to Low and add your frozen vegetables and cashews. Cook for 1 more hour. 

5Serve over Jasmine Rice. 

Reviews: 0

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