2 lbs boneless, skinless chicken thigh tenders (don't use chicken breasts)
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Server over rice. Makes 4-6 servings.
Review:
I was not expecting to love this dish, but I did. It was excellent and I am so excited that my year is almost over so I can try it again. It was just a little hot with the red pepper flakes, but not too bad. I'm giving this 5 stars. Tell me if you love it as much as I did.
17 COMMENTS (click here to comment):
I agree with the 5 star rating! This was so good and so easy to make. Everybody had seconds!
My 5 year old sons comment, "You made this sooo great Mommy!" Of course said with his mouth full of chicken!
OH SO GOOD!! I have never cooked with thighs before and was a little apprehensive about trying them, but it was FABULOUS! I forgot to put the red pepper in, but it was still super yummy! I agree...5 stars all the way! Oh, by the way...I know your sister Alisha from church in Spokane! Small world!
Just tried it and my kids - that swear they hate nuts - loved it!
Are you supposed to cut the chicken up into small bites or cook the chicken thighs whole?
Stephanie, if you buy the thigh tenders you don't have to cut them up but if you buy the whole thighs then you should cut them up into bite-sized pieces.
I've only ever purchased chicken breast tenders frozen at Costco... Where do you get thigh tenders? Raw at the meat department of a normal grocery store?
And do you get water chestnuts and rice wine vinegar in the Asian section of a store?
Thanks for your help!!
Loved the recipe. My wife thought it was too spicy though. I doubled all the liquid ingredients except for the red pepper flakes. I also forgot to buy cashews, so..... I substituted water chestnuts. Definitely a 5 to me!
Do you think it would be as good if I didn't coat the chicken in flour first in order to cut back the carbs/calories? Sounds pretty awesome.
My family loved this. Thank you!
Brand-Eye,
you could try it. What the flour does is add a nice thickness to the sauce. If you leave the flour out, still go ahead and brown the chicken (seasoned with pepper). Then add 1 tbsp of quick cooking tapioca to the other sauce ingredients that are poured on top of the chicken. The tapioca will help thicken things up a bit. Good luck and let me know what you think!
Brand-Eye
I made this using carbalose flour to keep it low carb, and it was delicious!
This was a great recipe, I substituted soy sauce for oyster sauce and skipped the ginger... Fantastic!
I almost NEVER comment on recipes, but I have to tell you, this one ROCKED!!!! It was seriously, SO, SO good! My whole family loved it (including my picky eaters) and asked for it on leftover night as well. I served it with steamed broccoli and brown rice. GREAT meal to come home to - thank you!
Joan, I love this one too! So easy too.
Why do you discourage chicken breast for this recipe?
Erin, chicken breasts get really tough in the slow cooker because there isn't enough fat or collagen. Check here for a post about it:
http://www.365daysofcrockpot.com/2010/08/411-on-chicken-breasts-and-slow-cooking.html
and
http://www.365daysofcrockpot.com/2012/01/kitchen-tip-tuesday-keeping-chicken.html
Thank You for this quick, easy and tasty recipe. Everyone loved it!!
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