Crock Pot Cashew Chicken (Print Version)
Juicy chicken and cashews in a savory sauce, slow cooked for a flavorful, fuss-free Asian-inspired dinner.
# Ingredients:
→ Main Ingredients
01 -
900 g boneless, skinless chicken thigh tenders or chicken breast tenders
02 -
60 ml all-purpose flour
03 -
0.5 g ground black pepper
04 -
15 ml canola oil
→ Sauce
05 -
60 ml soy sauce
06 -
30 ml rice wine vinegar
07 -
30 ml ketchup
08 -
13 g brown sugar
09 -
1 garlic clove, minced
10 -
1 g freshly grated ginger
11 -
0.5 g red pepper flakes
→ Finishing Touch
12 -
70 g cashews
# Instructions:
01 -
Combine flour and black pepper in a large resealable plastic bag. Add chicken pieces and shake thoroughly to coat with the flour mixture.
02 -
Heat canola oil in a skillet over medium-high heat. Sear chicken for approximately 2 minutes on each side until lightly browned.
03 -
In a small bowl, whisk together soy sauce, rice wine vinegar, ketchup, brown sugar, minced garlic, freshly grated ginger, and red pepper flakes until well combined.
04 -
Transfer browned chicken to the slow cooker. Pour sauce mixture evenly over the chicken. Cover and cook on low heat for 3 to 4 hours until chicken is cooked through and tender.
05 -
Add cashews to the slow cooker, stirring well to combine. Serve hot, ideally with steamed rice.
# Notes:
01 -
For extra sauce to serve with rice, double all sauce ingredients.