SLOW COOKER CASHEW CHICKEN

Ingredients

• 5 boneless, skinless chicken breasts, cut into small cubes
• 2 chili peppers, de-seeded and chopped, optional
• 1 bunch bok choy (Chinese cabbage), cleaned of dirt
• 1 cup cashews, toasted
• 4 tablespoons cornstarch or all-purpose flour
• 2 tablespoons extra-virgin olive oil
• kosher salt and freshly ground pepper, to taste

Sauce:

• 1/2 cup low-sodium soy sauce
• 3 cloves garlic, minced
• 4 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 tablespoons chili sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon freshly grated ginger

Directions

1. Place cornstarch (and salt and pepper) in a large, resealable plastic bag and add chicken cubes. Seal bag and shake vigorously so chicken is coated thoroughly in cornstarch.
2. Heat olive oil in a large pan or skillet over medium-high heat and cook chicken for 2-3 minutes, per side, or until browned, then transfer to slow cooker and add bok choy (and peppers, if using).
3. In a bowl, whisk together soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, ketchup, chili sauce, sesame oil and ginger together until combined.
4. Drizzle sauce over the chicken and bok choy and toss together to combine.
5. Cover slow cooker and cook on LOW for 3-4 hours. Add cashews during the last 30 minutes of cooking or right before serving. Note: or HIGH for 1 1/2-2 hours.
6. Transfer to plates and serve hot with rice or noodles. Enjoy!

Source: 12 Tomatoes

HOT AND SOUR SOUP

Ingredients

• 6 cups chicken broth
• 1 (8 oz.) can bamboo shoots, drained and finely chopped
• 1 cup cooked chicken, shredded
• 1 cup shitake mushrooms, thinly sliced
• 1 cup firm tofu, pressed until drained and chopped into strips
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1/2-inch piece ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon chili sauce
• 3 teaspoons brown sugar
• black or white pepper, to taste
• green onions, finely chopped, garnish

Directions

1. Heat chicken broth over medium-high heat in a large stock pot until warmed through.
2. Add chicken, mushrooms, tofu and bamboo shoots, then stir in ginger, soy soy sauce, red wine vinegar, chili paste, brown sugar and white pepper.
3. Let mixture simmer for 5 minutes.
4. In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry. Once mixture is smooth, gradually stir it into soup.
5. Cook for another 5-8 minutes, or until soup is thickened.
6. Take your beaten eggs and slowly pour them into soup. Stir gently and cook for 30 seconds.
7. Ladle soup into serving bowls and garnish with green onion and more pepper, optional.
8. Serve hot and enjoy!

Source: http://12tomatoes.com/

General Tso's Chicken

Full recipe @ https://www.youtube.com/watch?v=-47GhOl9hB0&feature=youtu.be

SESAME HONEY CHICKEN

Ingredients:


Chicken

• 1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes 
• 1 1/3 cups all-purpose flour 
• 1 1/4 cups buttermilk 
• 2/3 cup peanut or vegetable oil, for frying 
• 1 teaspoon cumin 
• 1/2 teaspoon chili powder 
• kosher salt and freshly ground pepper, to taste 

Sauce

• 2/3 cup honey 
• 3 tablespoons low-sodium soy sauce 
• 3 tablespoons sesame seeds 
• 1 1/2 tablespoon cornstarch 
• 1 tablespoon apple cider vinegar 
• 1 tablespoon water 
• 1/4 teaspoon sesame oil 
• 1/4 teaspoon red pepper flakes 

Directions:

1. For the sauce: in a small bowl or glass, combine water and cornstarch to make a slurry and stir until dissolved. Set slurry aside. 
2. Place honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes in a medium saucepan over medium-high heat, and bring to a boil. 
3. Slowly stir in cornstarch slurry and reduce heat to a simmer. Mix until cornstarch has cooked out and sauce has thickened, 5-10 minutes, and set aside. 
4. In a large, shallow dish, mix together flour, cumin, chili powder, salt and powder. 
5. Heat oil in a large skillet or Dutch oven over medium-high heat. 
6. Set up a bowl with the buttermilk and place next to your workstation. 
7. Piece by piece, dredge chicken cubes in flour, coat fully in buttermilk, drip off excess, and dredge again in flour and spice mixture, pressing firmly to adhere. 
8. When oil is hot enough (when splashing some water into it causes it to sizzle, but it’s not smoking or burning) add chicken cubes and cook for 4-5 minutes, flipping in the middle, or until chicken is an even golden brown and crispy. 
9. Use a slotted spoon to transfer chicken to a paper towel-lined plate. 
10. Move all chicken pieces to a large bowl and pour honey sauce over the top. Toss to coat thoroughly and add sesame seeds. 
11. Toss again and serve immediately over rice or noodles. 

Source: 12 Tomatoes