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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Slow Cooker Cashew/Ginger Chicken Recipe

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This recipe for Slow Cooker Cashew/Ginger Chicken is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless skinless chicken breast halves, cut into 1″ strips
4 - 5 mushrooms, sliced
3 green onions, sliced into 1/2″ pieces
1/4 C. soy sauce
2 t. grated gingerroot
1/2 C. chicken broth
1/4 t. salt
1/2 t. pepper
1 (8 oz.) can sliced bamboo shoots, drained
1/2 C. cashews, toasted
1/2 C. Chinese pea pods
2 T. cornstarch
3 T. water
cooked rice
Directions:
Directions:
Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce, ginger, broth, salt and pepper. Cover and cook on low about 4 hours. Add bamboo shoots, cashews and pea pods. Turn control to High.

In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in cooker. Cover and cook on High 20-30 minutes or until thickened, stirring at least once.

Serve over cooked rice.

 

 

 

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