Cashew Chicken
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Almost as easy as carryout, this savory slow cooker recipe is a fun way to celebrate the Chinese New Year--or any red-letter day.
Ingredients
- 1 10.75-oz. can condensed golden mushroom soup
- 3 Tbsp. soy sauce
- 1 tsp. ground ginger
- 1-1/2 pounds chicken tenders
- 1 16-oz. pkg. frozen broccoli stir-fry vegetable blend
- 1 4-oz. can (drained weight) sliced mushrooms, drained
- 1/2 cup cashews
- Hot cooked brown rice* (optional)
- 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.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
- 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.
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