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
- 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
- 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
- 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
- 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/
Cut the chicken into bite sized pieces.
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.
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.
Add the chicken to the slow cooker once you're done.
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!
Add the sauce and then cook on low for 2-3 hours.
While the chicken is cooking I prepped the cashews and veggies.
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.
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.
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!)
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!