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Cashew Chicken

1 10 3/4 oz can golden mushroom soup
2 tbsp reduced sodium soy sauce
½ tsp ground ginger
1 ½ lbs chicken breast tenderloins (cut into bite sized pieces)
1 cup sliced fresh mushrooms OR a 4 oz can sliced mushrooms, drained
1 cup shredded carrots
1 8 oz can sliced water chestnuts, drained
½ cup cashews
3 cups hot cooked rice

In a 3 ½ to 4 quart slow cooker combine soup, soy sauce, and ginger. Stir in chicken, mushrooms, carrots, and drained water chestnuts. Cover and cook on low for 6 to 8 hours or on high for 3-4 hours. Stir cashews into chicken mixture. Serve over hot cooked rice.

Tip: Be sure to add your favorite seasonings or you may find it a bit bland. I usually add more ginger, Chinese five spice, allspice, garlic powder, and pepper.


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Last Edited By: littlepanda 05/04/09 20:10:10. Edited 2 times.