Description
This Slow Cooker Cashew Chicken is a delicious homemade alternative to takeout, featuring tender breaded chicken cooked in a flavorful sauce with a perfect balance of sweet, tangy, and spicy notes, complemented by crunchy cashews throughout. It’s an effortless slow cooker meal that delivers rich taste and texture, perfect for a comforting dinner.
Ingredients
Units
Scale
Chicken and Coating
- 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 and Extras
- 1/2 cup soy sauce low sodium
- 4 tablespoons rice wine 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: Combine cornstarch and black pepper in a resealable food storage bag. Add the chicken pieces and shake well until all pieces are evenly coated with the cornstarch mixture.
- Brown the Chicken: Heat canola oil in a skillet over medium-high heat. Brown the chicken pieces for about 2 minutes on each side to create a nice crust and lock in the juices. Then, transfer the browned chicken into the slow cooker.
- Prepare the Sauce: In a small bowl, whisk together the low sodium soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, minced garlic, grated ginger, red pepper flakes, and cashews. Pour this flavorful sauce mixture evenly over the chicken in the slow cooker. For softer cashews, add them now; for crunchier texture, add cashews just before serving.
- Slow Cook the Dish: Cover and cook on LOW in the slow cooker for 4 hours to allow the chicken to become tender and soak up the sauce flavors thoroughly.
- Serve: Once cooked, serve the cashew chicken hot over steamed rice for a complete and satisfying meal. This recipe makes 6 servings.
Notes
- If you find the dish too salty, use low sodium soy sauce as suggested in the original recipe.
- To increase the amount of sauce, you can double or multiply the sauce ingredients by 1.5 to suit your preference.
- For crunchier cashews, add them right before serving instead of during cooking.
- You can use chicken thighs instead of breasts for juicier meat if preferred.
- Adjust the red pepper flakes to control the spice level according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
