Slow Cooker Cashew Chicken
Made with chicken breasts, classic Asian sauce ingredients, and a few vegetables - this cashew chicken is tasty and delicious.
Servings: 6
Ingredients
- 2 lbs. chicken breast cut into 1” pieces
- ¼ cup cornstarch
- 2 Tbsp. vegetable oil
- 1 small white onion thinly sliced
- 1 red bell pepper thinly sliced
- ¾ cup roasted salted cashews
- 2 green onions sliced in half lengthwise cut Into 1” pieces
For the sauce:
- 4 Tbsp. hoisin sauce
- 1 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. brown sugar
- 1 tsp. sesame oil
- 2 cloves garlic minced
- 1 tsp. crushed red pepper flakes (use less if you don't like heat)
Instructions
- In a small bow, whisk together the hoisin sauce, soy sauce, rice wine vinegar, brown sugar, sesame oil, garlic and pepper flakes. Set aside.
- For the cashew chicken:
- In a medium sized bowl, mix together the chicken and cornstarch. Heat a large skillet over medium high heat and add the vegetable oil. Cook the chicken on all sides until browned about 2-3 minutes. (The goal here is to just brown the chicken, don’t cook it all the way through). Once browned, add the chicken to the slow cooker.
- Pour in the sauce, add the onions and bell pepper and mix. Cook on HIGH for 2 hours, after 2 hours add the cashews and green onions, cook on HIGH for another 30 minutes.
- Serve over rice, garnish with sliced green onion and enjoy!
Notes
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
- Boneless, skinless chicken thighs can be used in place of the chicken breast.
Nutrition
Calories: 386kcal | Carbohydrates: 21g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 97mg | Sodium: 629mg | Potassium: 762mg | Fiber: 2g | Sugar: 7g | Vitamin A: 707IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 2mg
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