I know you know how bad take-out Chinese food is for your waistline and your wallet. The good news is that it is easy to make your favorites at home, using less sodium and more fresh or frozen produce.
In about the time it takes to order and pick up Chinese, you can make a healthier version of cashew chicken with this simple, throw it all in the crockpot recipe. I think if I were to make this again I would roast the cashews to crisp them up and add them before serving rather than cooking them alongside the chicken. I used frozen broccoli but fresh would be fine too.
I served with a green salad but my Better-than-Takeout Chicken Fried Rice would be a great side, just leave out the chicken.
What to buy (serves 2):
- 2 chicken breasts, cut into smaller pieces
- 1-2 cups frozen broccoli, cut into bite-size pieces
- 1 cup carrots, sliced
- 1/2 cup cashews (unsalted works best so as not to oversalt the recipe)
- 1 tablespoon olive oil
- 1/2 cup soy sauce
- 4 tablespoons rice wine vinegar
- 3 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1 tablespoon ginger paste
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 1/2 cup water or chicken broth
What to do:
- layer chicken, cashews and vegetables in the crockpot
- combine remaining ingredients except water and pour over chicken in crockpot
- add water or broth if necessary so mixture is almost completely covered
- cook for 2-4 hours on high or 4-8 hours on low