This recipe has been a great success over at The Recipe Critic! It has received lots of wonderful feedback. Let’s have a look at what some of the readers have said about it:
I just pulled this out of my crockpot and its DELISH!!! And yes, it definitely has a kick to it! Only took 3 hours to cook. My hubby will be pleasantly surprised when he gets home from work.
This is a fab recipe. Whilst the sauce comes out a dark brown I thought that might be due to the soy sauce. My family loved this and wolfed it down including my picky 7 year old!!
I made this for dinner tonight and it was a HUGE HUGE hit! My teenager only eats things deep fried and/or covered in cheese and he said that this is his new favorite dinner. Effortless deliciousness is my new favorite too! Thanks so much!
Ingredients
- 2 lbs boneless skinless chicken breasts (About 4 pieces)
- 3 Tablespoons Cornstarch
- ½ tsp black pepper
- 1 Tbsp canola oil
- ½ cup soy sauce
- 4 Tbsp rice wine vinegar
- 4 Tablespoons ketchup
- 2 Tablespoons sweet chili sauce
- 2 Tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- ¼ tsp red pepper flakes
- 1 cup cashews
Instructions:
Combine cornstarch and pepper in resealable bag. Add chicken. Shake to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine the rest of the ingredients in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving.)
Cook on LOW for 3 to 4 hours.
Quick Tip: Serve with white rice – or whole grain brown rice for a healthier option.
Thanks to The Recipe Critic for this delicious take-out inspired dish made east at home!
