Slow Cooker Cashew Chicken (Print Version)
# Ingredients:
01 -
2 pounds boneless, skinless chicken breasts (about 4 pieces, cut into 1-inch pieces).
02 -
3 tablespoons cornstarch.
03 -
½ teaspoon black pepper.
04 -
1 tablespoon canola oil.
05 -
½ cup low sodium soy sauce.
06 -
4 tablespoons rice wine vinegar.
07 -
4 tablespoons ketchup.
08 -
2 tablespoons sweet chili sauce.
09 -
2 tablespoons brown sugar.
10 -
2 garlic cloves, minced.
11 -
1 teaspoon grated fresh ginger.
12 -
¼ teaspoon red pepper flakes.
13 -
1 cup cashews.
# Instructions:
01 -
Combine cornstarch and pepper in a resealable food storage bag. Add chicken pieces and shake to coat with the cornstarch mixture.
02 -
Heat canola oil in a skillet over medium-high heat. Brown the chicken for about 2 minutes on each side, then transfer to the slow cooker.
03 -
In a small bowl, mix soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and cashews. Pour over chicken in the slow cooker. (Add cashews during cooking for softer texture or just before serving for crunchier texture.).
04 -
Cook on LOW for 3 to 4 hours until chicken is tender and flavors are blended.
05 -
Serve over rice and enjoy this flavorful Slow Cooker Cashew Chicken with its rich sauce and crunchy cashews.
# Notes:
01 -
This Slow Cooker Cashew Chicken is a delightful blend of tender chicken pieces, rich sauces, and crunchy cashews. It's a perfect dish to serve over rice, providing a delicious and easy meal that's sure to impress.