Easy Slow Cooker Cashew Chicken (Print version)
Tender slow cooker chicken in a sticky soy ginger sauce with crunchy cashews, served over rice for an easy takeout-style dinner.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless, skinless chicken thighs or chicken breasts, cut into large bite-size pieces
02 -
1/4 cup (30 g) all-purpose flour
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon neutral oil, such as canola or avocado oil
For the sauce
05 -
1/2 cup (120 ml) low-sodium soy sauce
06 -
3 tablespoons (45 ml) rice vinegar
07 -
3 tablespoons (45 g) ketchup
08 -
2 tablespoons (25 g) packed brown sugar
09 -
3 cloves garlic, minced
10 -
1 tablespoon freshly grated ginger
11 -
1/4 teaspoon red pepper flakes, or to taste
To finish
12 -
3/4 cup (100 g) roasted unsalted cashews
13 -
2 green onions, thinly sliced
14 -
Cooked jasmine rice, for serving
# Instructions:
01 -
Place the chicken pieces in a bowl or large bag with the flour and black pepper. Toss until lightly coated, then shake off any heavy clumps.
02 -
Heat the oil in a large skillet over medium-high heat. Sear the chicken for about 2 minutes per side, working in batches if needed. The chicken should be browned on the outside but not cooked through.
03 -
Whisk the soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes in a small bowl until combined.
04 -
Transfer the browned chicken to the slow cooker. Pour the sauce over the top, cover, and cook on low for 3 to 4 hours, until the chicken is tender and reaches 165°F.
05 -
Stir in the cashews during the last 10 minutes of cooking, or right before serving if you want the most crunch.
06 -
Spoon the cashew chicken over cooked rice and finish with sliced green onions. Add extra red pepper flakes if you want more heat.
# Good to know:
01 -
Best cooked on low so the chicken stays tender.
02 -
Add cashews at the end for the best crunch.
03 -
Use low-sodium soy sauce to control saltiness.