Sunday, January 4

Gluten Free Crockpot Cashew Chicken

Sunday afternoons are meant to be lazy, quiet and peaceful. Minimal stress and more relaxation. Today it happens to be a very rainy and gray Sunday afternoon which to mean means the perfect day for a cup of tea, a good book and a cozy corner of the house where the window can be cracked and I can hear the pitter-pat of rain on the roofs. Before that can happen however, I needed to square away dinner (my most dreaded meal of the day). Sundays are the perfect day for crockpot meals: plenty of time for prep before church and then you can enjoy the rest of your afternoon. I've been super into asian-inspired food lately so I thought I'd do a little asian flavor tonight: 



INGREDIENTS
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup raw cashews
  • 3-4 carrots, sliced
  • 2 green onions, sliced
  • FOR THE SAUCE
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon crushed red pepper flakes, optional
INSTRUCTIONS
To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.

Heat olive oil in a large skillet over medium high heat.

Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and carrots and cook on low heat for an additional 15-30 minutes.
Viola. Bon appetite.