Siblings

Crock Pot Cashew Chicken

Source: www.daydreamkitchen.com

Course: Main Course

Cuisine: Asian

Serves: 1

Ingredients

• 2 lbs boneless skinless chicken thigh tenders or chicken breast tenders
• 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

Directions

1. Combine flour and pepper in large Ziploc 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. Serve over rice. Makes 4-6 servings.
2. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

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Chinese Orange Chicken by Cooking Classy

Chinese Orange Chicken

Source: www.cookingclassy.com

Course: Main Course

Cuisine: Asian

Serves: 1

Ingredients

• 1 1/2 lbs boneless skinless chicken breast halves, diced into 1 - 1 1/2-inch pieces
• 1 cup low-sodium chicken broth
• 1 Tbsp finely grated orange zest zest of 1 1/2 fairly large oranges
• 1/2 cup freshly squeezed orange juice
• 1/3 cup white vinegar
• 1/4 cup soy sauce
• 2/3 cup granulated sugar
• 1/4 tsp dried ginger
• 2 Tbsp grated yellow onion be sure to get some of the juices when measuring
• 2 cloves garlic finely minced
• 1 tsp Sriracha hot sauce optional
• Freshly ground black or white pepper, to taste
• 1 1/4 cups + 2 Tbsp cornstarch
• 2 Tbsp cold water
• 2 large eggs
• vegetable or peanut oil, for frying
• chopped green onions and sesame seeds for garnish (optional)

Directions

1. Place chicken pieces in a gallon size resealable bag, set aside. In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag. Seal bag while pressing excess air out, and press chicken into marinade. Place bag in a bowl or baking dish and refrigerate 30 minutes. Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce. Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat.
2. Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended. Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken. Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 6 - 8 minutes until golden, turning once during cooking. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce. Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.
3. Recipe Source: Cooking Classy

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