Crock Pot Cashew Chicken (adapted from sixsistersstuff.com)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpH72HzpOOvOGuRQp71FD36HWPvIkO_yhrlnJ-V7k_O4han1uRl_jXOtsEJvFeNBYFioJoUcfyBnPe5kCXgULWsEqBaqRmju2fQe441tqB3LX8b1tBK-9iMwawdl_2sBFjQNHZKawiNY/s1600/IMG_2412.jpg)
2 T. cornstarch (or flour)
3 celery stalks, sliced
3 medium carrots, sliced
1 red bell pepper, seeded and sliced
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can water chestnuts, drained
1/2 t. black pepper
1/2 c. soy sauce
1/4 c. rice wine vinegar
1/4 c. ketchup
2 T. brown sugar
2 cloves garlic, minced
1/2 t. ground ginger
1/2 t. crushed red pepper
1/2 c. cashews
Place the chicken in a 6 qt. crock pot that has been sprayed with cooking spray. Sprinkle the cornstarch (or flour) on top of the chicken and toss to combine, making sure all the chicken is coated in cornstarch (or flour.) Add the celery, carrots, red pepper, bamboo shoots and water chestnuts. In a medium bowl whisk together the black pepper, soy sauce, rice wine vinegar, ketchup, brown sugar, garlic, ginger and crushed red pepper. Pour the sauce over the chicken, stir to combine, cover and cook on low for 4-6 hours or on high for 2-4 hours. Sprinkle with cashews and serve over rice!
6 servings (338 calories each serving not including rice) according to my calculator on loseit.com
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