Slow Cooker Cashew Chicken (Print-Friendly Version)
Chicken and cashews slowly cooked in a sweet and tangy sauce, finished with aromatic spices for perfect tenderness.
# What You Need:
→ Chicken
01 -
900 g boneless skinless chicken breasts, cut into 2.5 cm pieces
→ Coating
02 -
3 tablespoons cornstarch
03 -
1/2 teaspoon ground black pepper
→ Cooking Oil
04 -
1 tablespoon canola oil
→ Sauce
05 -
120 ml low sodium soy sauce
06 -
60 ml rice wine vinegar
07 -
60 ml ketchup
08 -
30 ml sweet chili sauce
09 -
2 tablespoons brown sugar
10 -
2 garlic cloves, minced
11 -
1 teaspoon freshly grated ginger
12 -
1/4 teaspoon red pepper flakes
→ Nuts
13 -
120 g cashews
# How to Make It:
01 -
Place chicken pieces in a resealable bag with cornstarch and black pepper. Shake until evenly coated.
02 -
Heat canola oil in a skillet over medium-high heat. Sear coated chicken for 2 minutes per side until lightly browned. Transfer to slow cooker.
03 -
In a small bowl, combine soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes.
04 -
Stir cashews into the sauce and pour mixture over chicken in the slow cooker.
05 -
Cover and cook on low setting for 3 to 4 hours until chicken is thoroughly cooked and sauce has thickened.
06 -
Serve the cashew chicken warm over cooked rice.
# Important Notes:
01 -
For crunchier cashews, add them just before serving instead of during the slow cooking process.
02 -
Use reduced sodium soy sauce to decrease saltiness. Increase sauce quantity for extra moisture if desired.