Slow Cooker Cashew Chicken Recipe

Ingredients

• 2 pounds chicken breasts, boneless skinless, cut into 1-inch pieces (about 4 pieces)
• 3 Tablespoons cornstarch
• 1/2 teaspoon black pepper
• 1 Tablespoon canola oil
• 1/2 cup low sodium soy sauce
• 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

1. 1

   Coat the Chicken: Combine cornstarch and black pepper in a resealable food storage bag. Add the chicken pieces and shake well to evenly coat the chicken with the cornstarch mixture. This coating will help thicken the sauce slightly and give the chicken a tender texture.

2. 2

   Brown the Chicken: Heat canola oil in a skillet over medium-high heat. Brown the chicken pieces for about 2 minutes on each side until they have a light golden color. This step locks in flavor and ensures a better texture after slow cooking. Transfer the browned chicken to the slow cooker.

3. 3

   Mix the Sauce: In a small bowl, combine the 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 cashews, add them just before serving.

4. 4

   Slow Cook: Cover and cook on LOW for 3 to 4 hours, allowing the chicken to become tender and absorb all the delicious sauce flavors. The slow cooking melds the savory, sweet, and spicy elements perfectly.

5. 5

   Serve: Once cooked, serve the cashew chicken hot over steamed rice for a complete and satisfying meal that feeds 4 to 6 people.