Description
Savor delightful slow cooker cashew chicken, a comforting Chinese-inspired dish packed with tender chicken and crunchy nuts. Hearty flavors meld together, offering you a simple yet satisfying meal perfect for busy weeknights.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) boneless, skinless chicken breasts (about 4 pieces, cut into 1-inch pieces)
Sauce and Seasoning Ingredients:
- 1/2 cup (120 milliliters) low sodium soy sauce
- 4 tablespoons (60 milliliters) rice wine vinegar
- 4 tablespoons (60 milliliters) ketchup
- 3 tablespoons (45 grams) cornstarch
- 2 tablespoons (30 milliliters) sweet chili sauce
- 2 tablespoons (25 grams) brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Additional Ingredients:
- 1 tablespoon (15 milliliters) canola oil
- 1 cup (150 grams) cashews
Instructions
- Prepare a seasoning blend by combining cornstarch and pepper in a sealable plastic bag. Thoroughly coat chicken pieces by shaking them in the mixture.
- Warm canola oil in a skillet over medium-high heat. Quickly sear chicken for approximately 2 minutes per side to develop a golden exterior, then transfer to slow cooker.
- Create a vibrant sauce by whisking together soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes in a mixing bowl.
- Pour the prepared sauce over the chicken in the slow cooker. For texture variation, decide whether to add cashews during cooking for a softer result or reserve them to sprinkle just before serving for extra crunch.
- Set slow cooker to LOW temperature and allow chicken to simmer for 3-4 hours, ensuring meat becomes tender and flavors meld harmoniously.
- Once cooking is complete, gently stir the chicken to coat with sauce. Serve over steamed rice, garnishing with reserved cashews for a delightful textural contrast.
Notes
- Prep Ahead: Marinate chicken in sauce mixture overnight for deeper, more intense flavor profile.
- Texture Control: Add cashews in the last 30 minutes of cooking for maximum crunch or sprinkle fresh cashews just before serving for a crisp contrast.
- Low-Sodium Option: Use reduced-sodium soy sauce and replace some sauce with low-sodium chicken broth to cut down on salt content without sacrificing taste.
- Dietary Modifications: Swap chicken with tofu for a vegetarian version or use cauliflower rice instead of traditional rice for a low-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg