Slow Cooker Cashew Chicken
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 4-6 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1/4 teaspoon black pepper
- Pinch of salt
- 1 tablespoon canola oil
- 5 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon light brown sugar
- 1 tablespoon rice wine vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon sesame oil
- 1/4 teaspoon Sriracha or to taste
- 1/8 teaspoon ground ginger
- 1/2 cup whole raw cashews
- 2 tablespoons chopped scallions
- Steamed broccoli for serving (optional)
- Cooked rice for serving
Instructions
- Add chicken, flour, corn starch, salt and pepper to a large resealable bag. Seal bag, and toss to coat evenly.
- Heat oil in a large skillet over medium heat. Add chicken and cook for a few minutes per side until it starts to brown.
- Place chicken in slow cooker.
- In a medium bowl mix soy sauce, tomato paste, brown sugar, vinegar, garlic, sesame oil, Sriracha and ground ginger until combined.
- Pour over chicken and toss to coat.
- Cover and cook on low for about 4-5 hours until chicken is cooked thoroughly.
- Stir in cashews and cook for about 20 minutes longer.
- Before serving, garnish with chopped scallions. Serve over rice and with broccoli if desired.
Notes
You can omit tossing the chicken in the flour/corn starch mixture if you would like. Just season cubed chicken with salt and pepper and place in the slow cooker. Mix with sauce and cook on low for about 5 hours until thoroughly cooked. Add in cashews 20 minutes before serving. The chicken won’t have a crispy outside but it is still very good.