This flavorful Slow Cooker Cashew Chicken is a fantastic alternative to takeout, featuring tender chicken in a savory, slightly sweet sauce topped with crunchy cashews.
Ingredients
• 2 lbs chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 cup unsalted cashews
• Green onions and cilantro for garnish
Instructions
1. Coat the Chicken
Place the chicken pieces in a large bowl or a zip-top bag with the cornstarch. Toss thoroughly until every piece is evenly coated.
2. Prepare the Sauce
In a medium bowl, whisk together the soy sauce, rice wine vinegar, ketchup, brown sugar, minced ginger, garlic, and red pepper flakes until the sugar is dissolved.
3. Slow Cook
Add the coated chicken to your slow cooker. Pour the sauce mixture over the chicken and stir gently to combine. Cover and cook on Low for 3 to 4 hours or on High for 1.5 to 2 hours.
4. Add the Crunch
About 20 to 30 minutes before serving, stir in the cashews. This allows them to warm through while maintaining their signature crunch, as seen in image.png.
5. Garnish and Serve
Give the mixture a final stir. Serve the cashew chicken over white rice or quinoa, and garnish with sliced green onions and fresh cilantro for a bright finish.