Cashew Chicken Slow Cooker (Printable Recipe)
Cashews and chicken stew gently in a tangy, sweet sauce and get lifted with fragrant spices till everything turns buttery soft.
# Ingredients You'll Need:
→ Chicken
01 -
Cut about 900 g boneless, skinless chicken breasts into bite-sized chunks
→ Coating
02 -
Sprinkle 1/2 teaspoon ground black pepper
03 -
Add 3 tablespoons cornstarch
→ Cooking Oil
04 -
Pour in 1 tablespoon canola oil
→ Sauce
05 -
Add 1/4 teaspoon red pepper flakes
06 -
Toss in 1 teaspoon fresh grated ginger
07 -
Use 2 garlic cloves, chopped up small
08 -
Add 2 tablespoons brown sugar
09 -
Stir in 30 ml sweet chili sauce
10 -
Mix in 60 ml ketchup
11 -
Add 60 ml rice wine vinegar
12 -
Pour in 120 ml low-salt soy sauce
→ Nuts
13 -
Drop in 120 g cashews
# Steps to Follow:
01 -
Spoon the finished cashew chicken over cooked rice and dig in while it's hot.
02 -
Pop the lid on and let everything simmer on low for 3 to 4 hours, giving the chicken time to soak up flavor and thicken up.
03 -
Mix the cashews into your sauce before pouring it all over the chicken you set in the slow cooker.
04 -
In a separate bowl, stir together soy sauce, vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, and red pepper flakes until blended.
05 -
Heat the canola oil in a pan on medium-high. Toss in the coated chicken, browning each side for about 2 minutes, then move everything to the slow cooker.
06 -
Put chicken pieces into a zip bag, add cornstarch and pepper, and shake like crazy until the chicken is evenly covered.
# Extra Tips:
01 -
If you want your cashews extra crunchy, just throw them in at the end, right before you serve.
02 -
Skip regular soy sauce and pick low-salt if you don't want it too salty. Want it juicier? Make more sauce!