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Cashew Chicken

Cashew Chicken & Sticky Rice

Boneless chicken thighs simmer slowly in a gingery, garlicky Asian flavored sauce.  Shred in a snap, then stir in chopped cashews and serve on short-grain white rice.


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Product Description


INGREDIENTS:  boneless chicken thighs, cashew nuts, GF soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, Sriracha sauce, short-grain rice.

CASHEW CHICKEN PER SERVING:  332 Calories, 11g Fat, 139mg Cholesterol, 978mg Sodium, 392mg Phosphorus, 21g Carbs, 1g Dietary Fiber, 37g Protein.

RICE PER SERVING:  358 Calories, 1g Fat, 0mg Cholesterol, 1mg Sodium, 95mg Phosphorus, 79g Carbs, 3g Dietary Fiber, 6g Protein.

Cooking Instructions

Empty contents of large zipper bag into crockpot . Cook on low 4 - 5 hours (recommended internal temperature 165° F.) An hour or so before serving, rinse rice well and drain. Add 2 2/3 cups cold water to rice. Stir once. Bring to a boil. Cover and simmer for 20 - 25 min, until water is absorbed and rice is tender. When ready to serve, chicken will be fall apart tender ~ shred with two forks. Stir in cashews. Serve over hot rice.