Description
This Slow Cooker Cashew Chicken is a flavorful, easy-to-make dish combining tender chicken breast pieces coated in a savory-sweet sauce with crunchy cashews. Slow cooking allows the chicken to absorb the delicious blend of soy sauce, rice vinegar, garlic, ginger, and chili flavors, making it a perfect weeknight meal served over rice.
Ingredients
Chicken
- 2 pounds chicken breasts (boneless, skinless, about 4 pieces, cut into 1-inch pieces)
- 3 tablespoons cornstarch
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
Sauce
- 1/2 cup low sodium soy sauce
- 4 tablespoons rice vinegar
- 4 tablespoons ketchup
- 2 tablespoons sweet chili sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1 cup cashews
Instructions
- Coat the Chicken: In a resealable food storage bag, combine cornstarch and black pepper. Add the chicken pieces, seal the bag, and shake well until the chicken is evenly coated with the cornstarch mixture.
- Brown the Chicken: Heat canola oil in a skillet over medium-high heat. Add the coated chicken pieces and brown them for about 2 minutes on each side until lightly golden. Transfer the browned chicken to the slow cooker.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. Stir in the cashews if you prefer them softened; otherwise, add cashews later for crunch.
- Combine and Cook: Pour the sauce mixture over the chicken in the slow cooker. Cover and cook on LOW for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
- Serve: Once cooked, serve the cashew chicken over a bed of steamed rice. Optionally, add additional cashews on top for extra crunch right before serving.
Notes
- For crunchier cashews, add them in the last 15 minutes of cooking or sprinkle on top when serving.
- You can substitute chicken thighs for a juicier texture.
- Adjust red pepper flakes to taste for more or less heat.
- Serve with steamed vegetables or broccoli for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
