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Slow Cooker Cashew Chicken

Slow Cooker Cashew Chicken

A delightful Slow Cooker Cashew Chicken recipe that combines tender chicken, crunchy cashews, and a rich sauce for a restaurant-quality meal.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon pepper
  • 1 1/2 lbs boneless skinless chicken thighs or breasts cut into bite-sized cubes
  • 2 teaspoons cooking oil
  • 1/3 cup low sodium soy sauce
  • 1/2 cup low sodium chicken broth
  • 3 tablespoons honey
  • 2 tablespoons Japanese rice wine or dry sherry
  • 1 tablespoon oyster sauce
  • 1 tablespoon Asian sweet chili sauce
  • 1 teaspoon toasted sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1/4 teaspoon red pepper chili flakes to taste
  • 1 1/2 tablespoons cornstarch to be added later
  • 2 tablespoons cool water to be added later
  • 1 medium green bell pepper cut into 1” cubes
  • 2/3 cup UNSALTED cashews roasted
  • sesame seeds optional, for garnish
  • 1 stalk green onion thinly sliced, optional for garnish
  • Sriracha/ Asian chili sauce to taste, optional for garnish

Equipment

  • Slow Cooker
  • Skillet
  • Ziploc bag
  • Medium bowl
  • small bowl
  • whisk

Method
 

  1. In a large Ziploc bag, toss together 1 tablespoon cornstarch, baking soda, and pepper. Add chicken, seal, and shake until well coated.
  2. In a large skillet, heat 2 teaspoons oil over medium-high heat. Cook the chicken for about 2-3 minutes per side until browned but not cooked through; transfer to the slow cooker.
  3. In a medium bowl, whisk together all of the Sauce ingredients then pour over chicken. Cover and cook on LOW for 2-3 hours.
  4. About 30 minutes prior to serving, whisk together 1 ½ tablespoons cornstarch with 2 tablespoons cool water in a small bowl and stir into the slow cooker. Toss in the bell pepper and cashews, and stir to combine.
  5. Turn the heat to high and allow the sauce to cook and thicken up for 20-30 minutes. If you would like a thicker sauce after 20 minutes, remove the sauce from the slow cooker to a small saucepan and boil until thickened (2-3 minutes) then stir back into the slow cooker.
  6. Taste and season with salt, pepper, and sriracha to taste. Serve hot over rice. Garnish with sesame seeds and green onions, if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1.5mg

Notes

Feel free to customize with your favorite veggies or swap chicken for tofu or shrimp based on your preference. This recipe is incredibly versatile!

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