|Crock Pot Cashew Chicken|
1 bunch of green onions, cut into 1/2 strips
1/4 C soy sauce
2 tbsp grated fresh gingerroot
1/2 C chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz.) can of bamboo shoots, drained
1 C cashews, roasted
1 C snow peas
2 tbsp cornstarch
3 tbsp water
Place chicken, green onions, soy sauce, ginger, chicken broth, salt and pepper in the crockpot.
Cook on LOW for 6 Hours. Add Bamboo Shoots, cashews and pea pods. Turn the crock pot to HIGH.
Mix the cornstarch and water in a separate container and then stir into crock pot. Cook on HIGH for 30 minutes, stirring occasionally.
When done we served it over a bed of jasmine rice. After taking portions for dinner tonight (and lunch tomorrow) the best was bagged up and tossed in the freezer for future meals.
Makes 8-12 meals.
K: 9.5- This may be my new favorite dish. It didn't seem like much to start with, but the flavours kept building and by the end of dinner I was enjoying it immensely.
R: 7.0 - The first bite, the ginger was overpowering ... but once I started eating it I enjoyed it. I really liked the bamboos and the snow peas.