Chicken with Cashews

Pat Miller

  • 1 pound boneless, skinless chicken breasts cut into 1 inch pieces
  • 2 C. baby carrots
  • ½ C. chicken broth
  • 4 T. ginger flavored soy sauce or regular soy sauce
  • 8 oz. snow peas
  • 2 cans (8 oz.) pineapple tidbits, drained reserving 2 T. of the juice
  • 1 sweet red pepper, peeled and thinly sliced
  • 3 T. cornstarch,
  • ½ C. roasted cashews
  • 3 cups cooked rice (brown is better for you)

Stir together chicken, carrots, broth, and 2 T. soy sauce in a slow cooker bowl. Cover and cook for 3 hours on high or 5 hours on low. Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes. In a small bowl, stir together remaining 2 T. of soy sauce, 2 T. pineapple juice and cornstarch. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice. Serves 6.

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