Better than take-out, this Cashew Chicken is a treat for busy weeknights.

Serve over a bed of rice and sprinkled with green onions!

Ingredients

• 2 lb. boneless skinless chicken

• 1 onion, chopped

• 3 stalks celery, chopped

• 5 oz. shredded carrots

• 1/3 cup soy sauce

• 1 cup Japanese BBQ sauce

• 1 cup cashews

Directions

1. Place all ingredients in slow cooker.

2. Cook on high for 4 hours, medium heat for 6, or low heat for 8 hours.

3. Once chicken has fully cooked, remove from vegetables and sauce. Cut chicken into bite sized pieces and return to sauce and veggies.

4. Serve over a bed of rice. Garnish with green onions (optional).

Freezer Meal Directions

1. Place all ingredients in a gallon ziplock bag.

2. Massage liquids and spices into meat.

3. Label and freeze for up to six months.

4. Defrost in fridge overnight and then cook following directions above.

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