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Cashew Chicken
Cook: 6 hrs to 8 hrs on low or 3 to 4 hours on high
Ingredients
- 1 10 3/4 ounce can condensed golden mushroom soup
- 3 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 1/2 pounds chicken tenders
- 1 16 ounce package frozen broccoli stir-fry vegetable blend
- 1 4 ounce can (drained weight) sliced mushrooms, drained
- 1/2 cup cashews
- Hot cooked brown rice* (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
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Tip:
*
For really fast rice, use two 8.8-ounce pouches cooked whole grain brown rice and heat them in the microwave according to package directions.
Super flavor! Would suggest however, holding off on adding the veggies until the last hour or so - they will be a bit more crisp and hold their color much better.
2/20/2011 07:18:58 PM Report Abuse