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Slow Cooker Cashew Chicken

Slow Cooker Cashew Chicken

I saw this recipe for Slow Cooker Cashew Chicken a few times on my Pinterest homepage, and I finally caved and tried it! I ended up adding a few extra veggies to make it healthier, but overall this meal was based on Carlsbad Craving's recipe for Cashew Chicken. 

Overall the cashew chicken was delicious. Only complaint is that I had no idea how EXPENSIVE cashews are to buy at the store!

What You'll Need

CHICKEN

  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 lbs boneless skinless chicken thighs or breasts, cut into bite-sized cubes
  • 2 teaspoons cooking oil

SAUCE

  • 1/3 cup low sodium soy sauce
  • 1/2 cup low sodium chicken broth
  • 3 tablespoons honey
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon oyster sauce
  • 1 tablespoon Asian sweet chili sauce
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon red pepper chili flakes to taste

ADD LATER:

  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons cool water
  • 1 green bell pepper cut into 1” cubes
  • 2/3 cups unsalted cashews, roasted
  • 2 cups of broccoli florets
  • 2 handfuls of Chinese snap peas

OPTIONAL:

  • sesame seeds
  • 1 green onion, thinly sliced
  • Sriracha/Asian hot chili sauce to taste
  • butter leaves (if you want to make lettuce cups)

Crock Pot: Low for 2-3 hours/

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Cut the chicken into bite sized pieces.

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Mix together the cornstarch, baking soda, salt and pepper and then put it in a large bag. Add in the chicken and shake it around until the chicken is evenly coated with the flour mixture.

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Heat 2 teaspoons of oil in a skillet over medium-high heat. Add the chicken and cook each for 2-3 mins per side. It took me a few rounds of chicken before I got through all of it. 

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Add the chicken to the slow cooker once you're done.

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Now for the sauce! In a medium bowl, whisk together the (get ready for it) soy sauce, chicken broth, honey, rice wine/dry sherry, oyster sauce, sweet chili sauce, sesame oil, minced garlic, minced ginger and red pepper flakes. 

Phew! Lot of ingredients, but it tastes great after!

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Add the sauce and then cook on low for 2-3 hours.

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While the chicken is cooking I prepped the cashews and veggies. 

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30 minutes before the end of the cooking time, whisk together the cornstarch with cool water and stir it into the slow cooker. This will help thicken up the sauce.

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After adding the cornstarch mixture, mix in the veggies and cashews. Turn the slow cooker to high and let everything cook together for the last 20-30 minutes.

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After that Carlsbad Craving's recommends you can season it with sriracha, salt, pepper, or garnish it with sesame seeds or green onions. I totally had sesame seeds and want to try that next time...

Honestly the sauce for this was so good that I didn't add anything extra once it was done cooking! I did learn that you should take those fibery strips off the top of snap peas so they're easier to eat, but otherwise the dish was delishous! (hehe!)

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I served this with some homemade fried rice (which I totally forgot to document, but will have to make a post about in the future) and butter lettuce in case people wanted to make lettuce wraps. All were very tasty. :)

Enjoy and let me know if you added any extra seasoning or garnish!

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