Friday, October 22, 2010

Cashew Chicken

Doing a lot of catching up with the recipes I've done in the past couple of weeks. Life has been hectic.

This Cashew Chicken was really good, but not as sweet as what I usually get at a Chinese restaurant. That being said, it was awesome for homemade Chinese :)

What's Needed:

1 10.75-oz. can condensed golden mushroom soup
3 T. soy sauce
1 tsp. ground ginger
1.5 pound chicken tenders (NOT fried chicken strips)
1 16-oz. package frozen stir-fry vegetables
1/2 C. cashews

1. Combine mushroom soup, soy sauce, and ginger in the crockpot. Stir in chicken and stir-fry vegetables.

2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

3. Stir cashews into chicken mixture. Serve over hot rice.

Husband's Grade: A+
PointsPlus: 6 (1/2 C. of rice and 1/6 of the recipe)

Inspired by: The Ultimate Slow Cooker Book

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