Ingredients
Prep
- 1/4 C low sodium soy sauce or liquid aminos
- 2 T rice vinegar
- 2 T ketchup
- 1 T brown sugar
- 1 t garlic powder
- 1 t ground gingger
- 1/2 t crushed red pepper flakes
- 5 chicken breasts
On Cooking Day
- 1 1/2 C chicken broth
- 3 T cornstarch
- 3 T water
- 1/2 C cashews chopped
- 6 frozen egg rolls
- 2 bag steamers rice with veggies
Instructions
To Assemble
- Add all ingredients to large zipper bag.
To Cook
- Slow Cooker: Pour bag contents into slow cooker along with chicken broth. Cook on low 6-8 hours. Shred chicken. Mix cornstarch with water and add to slow cooker with shredded chicken and cook on high for 30 minutes.
- Instant Pot: Pour contents of bag into IP along with chicken broth. Cook 15 minutes. Shred chicken. Mix cornstarch with water and add to IP with shredded chicken. Set to low saute and simmer for 5-7 minutes or until sauce is thickened.
- Cook rice and egg rolls according to package directions. Serve chicken over rice and top with cashews.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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