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CHICKEN AND CASHEW STEW

Mijote de poulet aux noix dacajou

In collaboration with
Hubert Cormier, Nutritionniste

Thighs Stews and braises Slow cooker Winter season
4-6 Portions
15 min Prepping
2h Cooking
Recipe Easy

Ingredients


  • 3 tbsp. (45 ml) cornstarch
  • 1 tsp. (5 ml) black pepper
  • 1 tbsp. (15 ml) canola oil
  • ½ cup (125 ml) soy sauce
  • ¼ cup (60 ml) ketchup
  • 2 tbsp. (30 ml) chili sauce
  • 2 tbsp. (30 ml) brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tbsp. (15 ml) fresh ginger, grated
  • ⅔ tsp. (3 ml) hot pepper flakes
  • 1 cup (250 ml) cashews

Directions

Click the steps to erase them.

  1. Combine cornstarch and black pepper in a bowl, then add chicken thighs and thoroughly coat with mixture.
  2. Heat oil in a skillet and fry thighs for 2 minutes on each side.
  3. Place chicken and all other ingredients in a slow cooker. For crunchier cashews, add them after cooking.
  4. Simmer on low heat for 3 to 4 hours.
  5. Serve on a nest of bean sprouts.