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Slow Cooker Cashew Chicken Recipe

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  • Author: Sara
  • Total Time: 7 hours 25 minutes
  • Yield: 6 servings

Description

This Slow Cooker Cashew Chicken recipe delivers tender, flavorful chicken simmered with crunchy cashews and crisp snap peas in a savory, slightly sweet sauce infused with garlic, ginger, and a hint of spice. Perfect for an easy, hands-off dinner, this dish combines browning on the stovetop with slow cooking to develop rich, deep flavors and a delightful texture, making it a comforting weeknight meal for the whole family.

Ingredients

Chicken and Coating

  • 2 Pounds chicken breast, cut into 1-inch pieces
  • 3 Tablespoons cornstarch
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1 Tablespoon olive oil

Vegetables and Nuts

  • 2 Cups sugar snap peas
  • 1 Cup unsalted cashews, divided
  • 1 Green onion, diced

Sauce

  • 3/4 Cup soy sauce (low-sodium recommended)
  • 1/4 Cup rice wine vinegar
  • 1/4 Cup sweet chili sauce
  • 1 Tablespoon gochujang chili paste (or Sriracha)
  • 2 Tablespoons ketchup
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon freshly grated ginger
  • 4 Cloves garlic, minced
  • 1 Pinch red pepper flakes
  • 1 Tablespoon honey
  • Juice of 1 orange (about 1/4 cup)

Instructions

  1. Heat the pan: Heat a frying pan or skillet over medium-high heat on the stove until hot.
  2. Toss chicken with coating: In a bowl, add diced chicken breast with cornstarch, salt, and black pepper. Toss well to coat each piece evenly.
  3. Brown the chicken: Add olive oil to the preheated pan and swirl to coat. Add the coated chicken pieces and cook for about 4 minutes, stirring frequently to brown all sides. The chicken should not be fully cooked through at this stage.
  4. Begin slow cooking: Transfer the browned chicken to a slow cooker. Cover and cook on low heat for 1 hour to start the cooking process gently.
  5. Add vegetables and cashews: After 1 hour, add the sugar snap peas and half of the unsalted cashews to the slow cooker.
  6. Prepare the sauce: In a large mixing bowl, whisk together soy sauce, rice wine vinegar, sweet chili sauce, gochujang chili paste (or Sriracha), ketchup, hoisin sauce, freshly grated ginger, minced garlic, red pepper flakes, honey, and orange juice until well combined.
  7. Combine sauce with slow cooker contents: Pour the prepared cashew sauce over the chicken, snap peas, and cashews in the slow cooker. Toss lightly to evenly distribute the sauce.
  8. Continue slow cooking: Cover and cook on low for an additional 6 hours, allowing flavors to meld and chicken to become tender.
  9. Add remaining cashews: When there are about 30 minutes left in the cooking time, stir in the remaining cashews for texture and crunch.
  10. Serve: Once done, garnish with diced green onions and serve hot over rice or noodles as desired.

Notes

  • For a healthier twist, use low-sodium soy sauce to reduce sodium content.
  • If you prefer a spicier dish, add extra gochujang or Sriracha to taste.
  • Chicken thighs can be substituted for breasts for more juiciness and flavor.
  • Ensure not to fully cook the chicken during browning; it will finish cooking in the slow cooker.
  • Cashews can be toasted beforehand for an even deeper nutty flavor.
  • This recipe freezes well; portions can be frozen after cooking and reheated gently.
  • Prep Time: 15 minutes
  • Cook Time: 7 hours 10 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian

Find it online: https://sarabaking.com/slow-cooker-cashew-chicken-recipe/