Eat Out — At Home

Asian Inspired Slow-Cooked Chicken Thighs

As the kitchen remodel races toward completion, it’s late afternoon and there is no time for complicated dinner preparations – barely enough time to gather a few ingredients and start the crock pot in order to eat at a reasonable hour! This recipe for Cashew Chicken is fast, fresh and healthy – and so very tasty. Perfect for a busy weeknight meal. Put down that take-out menu and whip up a delicious meal at home.

Cashew Chicken in a Crock Pot

Ingredients

• 1 10.75-oz. can  condensed golden mushroom soup (low sodium)
• 1/2 cup of water
• 3 heaping Tbsp.  soy sauce
• 1 heaping tsp.  ground ginger
• 1 – 1 -1/2 pounds chicken chicken thighs (fatty sections removed)
• 1 16-oz. pkg. frozen broccoli stir-fry vegetable blend
• 1 8-oz. package sliced mushrooms, wiped clean
• 1 can sliced bamboo shoots
• 1 10 ounce pkg, frozen broccoli spears
• 1/2 cup  cashews

Directions

1. In a slow cooker, combine mushroom soup, water, soy sauce, and ginger. Stir in chicken. Add stir-fry vegetables and mushrooms with a single stir.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. One hour before completion add drained bamboo shoots and frozen broccoli spears. Stir once. Add additional water, if needed.
4. Stir cashews into chicken mixture. If desired, serve over hot cooked rice.

Mama Says — Eat Out — At Home …. Fast, Fresh and Healthy recipes for dishes you can prepare at home; good for your wallet and your waistline.

Yield

4 servings (serving size: 1 potato and 1/2 cup chicken mixture)

Ingredients

• 4  baking potatoes (about 1 1/2 pounds)
• 4  skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
• 2  tablespoons  all-purpose flour
• 2  teaspoons  paprika (smoky paprika will yield a more flavorful dish)
• 3/4  teaspoon  salt
• 1/4  teaspoon  ground red pepper
• 1  tablespoon  butter
• 1/2  cup  coarsely chopped onion
• 1  (8-ounce) package presliced mushrooms
• 2  garlic cloves, minced
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  cup  reduced-fat sour cream
• 2  tablespoons  chopped fresh parsley

Preparation

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.

Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

Nutritional Information

Calories: 311 (25% from fat)

Fat: 8.6g (sat 3.9g,mono 1.9g,poly 1.2g)

Protein: 22.9g

Carbohydrate: 36.3g

Fiber: 3.4g

Cholesterol: 86mg

Iron: 2.6mg

Sodium: 619mg

Calcium: 56mg