Chicken with Cashews

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I have been meaning to share this recipe for awhile. I made it last week. It was delicious. The best part is the leftovers were great too. Oh, and it is really easy!

Makes 6 servings
Prep 15 min
Slow Cook 3 1/2 on low
or 5 1/2 hours on low

1 lb boneless, skinless chicken breasts, cut into 1-inch chunks ( I actually just cooked the chicken breasts whole since they were frozen and cut them up after it was cooked.)

2 cups baby carrots

1/2 cup low-sodium chicken broth

4 TBSP ginger-flavored soy sauce or regular low-sodium soy sauce (I didn't have soy sauce at the time so I just added some ginger)

8 ounces snow peas (I used frozen)

2 cans (8 oz each) pineapple tidbits, drained, and 2 TBSP juice reserved

1 sweet red peper, seeded and thinly sliced ( I actually just bought frozen stir-fry veggies and added the whole bag)

3 TBSP cornstarch

1/2 cup roasted cashews

3 cups cooked brown rice (optional)

1. Stir together chicken, carrots, broth ( I also threw in the stir fry veggies) and 2 TBSP soy sauce in slow cooker bowl. Cover and cook for 3 hours on high or 5 hours on low.

2. Remove cover and stir in snow peas, pineapple and red pepper and cook an additinal 20 minutes.

3. In small bowl, stir together remaining 2 TBSP soy sauce, 2 TBSP pineapple juice and cornstarch. Stir into liquid in slow cooker bowl. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice, if desired.

Per Serving-
249 Calories
7 g fat (1g sat)
22 g protein
23 g carbs
3 g fiber
266 mg sodium
44 mg cholesterol