I love all things Asian (I may have mentioned that before) here is a delicious and easy crock pot recipe that reminds me of the cashew chicken at my favorite Thai restaurant for a lot less money than going out.
4 whole chicken breasts cut in half giving you 8 pieces
1 TBS grated gingerroot
3 green onions, sliced
1 (14oz) can coconut milk
1/2 tsp tumeric
1/4 to 1/2 tsp red pepper flakes (how spicy do you want it?)
1 8oz can pinneapple chunks, drained (or fresh works also)
2 TBS corn starch
2 TBS water
1/2 cup chopped peanuts (or cashews)
Place chicken in a slow cooker. Add gingerroot, green onions, coconut milk, turmeric and pepper flakes. Cover and cook on low for 4-5 hours or until chicken is tender. Turn to High and add the pineapple. In a small bowl dissolve the cornstarch in water; stir into chicken mixture in cooker. Cover and cook on High about 15 minutes. Serve over rice and sprinkle with peanuts.
Sometimes we add broccoli or peppers to this. Always delicious!
Submitted to Food Renegade's Fight Back Friday, and Life as Mom's Frugal Fridays and the Cooking Festival at Moms in Need of Mercy.