Halal Consumer - Issue 29 - page 26

Thanksgiving Treats
with Malika Ameen
Slow Cooker Cashew Ginger Chicken
By YaQutullah Ibraheem Muhammad MS, RDN, LD
Servings: 4-6
2 pounds halal boneless, skinless chicken breasts, cubed
¼ cup flour
½ teaspoon black pepper
1 tablespoon olive oil
¼ cup soy sauce
2 tablespoons lemon juice
2 tablespoons ketchup
1 tablespoon brown sugar
1 clove garlic, minced
½ teaspoon fresh ginger, grated
¼ teaspoon red pepper flakes
½ cup cashews
1. Combine black pepper and flour in resealable storage bag. Add
chicken and shake to coat.
2. Heat oil in skillet over medium-high heat. Add chicken and
brown, about 2 minutes on each side. Place browned chicken in
slow cooker.
3. Combine soy sauce, lemon juice, ketchup, sugar, garlic, ginger,
and pepper flakes in small bowl; pour over chicken.
4. Cook on low for 3 to 4 hours. Add cashews and stir. Serve over
Summer 2014
i...,16,17,18,19,20,21,22,23,24,25 27,28,29,30,31,32,33,34,35,36,...38
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