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Crock Pot Cashew Chicken
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Submitted by:
Jimmy |
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This is a great Asian Crockpot recipe that adds some different ingredients into your dinner. |
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INGREDIENTS:
- 6 large , Chicken Breast Halves Cut in 1 Inch Strips
- 5 large , Mushrooms Sliced
- 3 large , Green Onions Sliced
- 1/4 cup(s) , Soy Sauce
- 2 teaspoon(s) , Gingerroot Grated
- 1/2 cup(s) , Chicken Broth
- 1/4 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Pepper
- 8 ounces , Bamboo Shoots
- 1/2 cup(s) , Cashews Toasted
- 1/2 cup(s) , Chinese Pea Pods
- 2 tablespoon(s) , Cornstarch
- 3 tablespoon(s) , Water
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| Instructions: |
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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