Crock Pot Cashew Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
6 hrs
-
To Cook the Vegetables:
30 mins
-
Total Time
6 hrs 10 mins
-
Servings
6 - 8
-
Calories
368 kcal
-
Course
Main Course
-
Cuisine
Chinese
Crock Pot Cashew Chicken
Description
This recipe uses diced chicken breasts combined with cornstarch, olive oil, chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and ground ginger in a crock pot. The mixture cooks on low or high until the chicken is tender.
After initial cooking, broccoli florets and red bell pepper are stirred in and cooked briefly until tender-crisp. Cashew nuts are added at the end to maintain their crunch. The dish is finished with diced green onions and a sprinkling of sesame seeds for garnish.
This combination produces a balanced dish with rich umami from the sauces, bright acidity, fresh vegetables, and nutty textures. It's suitable for a casual dinner served over rice or noodles and is convenient due to the slow cooker preparation.
Alternatively, the recipe can be prepared on the stovetop by coating chicken with cornstarch and cooking in olive oil before sautéing vegetables and simmering in sauce. Leftovers keep well in airtight containers refrigerated up to 5 days.
Ingredients
- 4 chicken breast Diced into 1 in. pieces
- 6 tsp cornstarch
- 2 Tbsp olive oil
- 1/3 Cup chicken broth
- 4 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1/2 tsp sesame oil
- 2 tsp garlic minced
- 1 tsp ground ginger
- 2 cups broccoli florets
- 1 red bell pepper Diced
- 3/4 cup cashew nuts unsalted halves
- 4 green onions (diced for serving)
- 1 Tbsp sesame seeds (for serving)
Instructions
- Place the chicken, cornstarch, olive oil, chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic and ground ginger into a crock pot.
- Stir to combine all the ingredients in the crock pot.
- Cover and cook on low for 4-6 hours or on high for approximately 3 hours until the chicken is cooked through.
- Stir the broccoli and diced bell pepper into the crock pot. Cover and cook on high for 20-30 minutes until the vegetables are tender.
- Stir in the cashews.
- Serve topped with the diced green onions and sesame seeds. Enjoy!
Notes
- Leftovers store well in an airtight container in the refrigerator for up to five days.
- You can make this dish on the stovetop by coating chicken in cornstarch and sautéing, then cooking vegetables and sauce separately before combining.
- Adding cashews at the end preserves their crunch in the finished dish.
- Use diced green onions and sesame seeds as toppings to add fresh flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 37g | 74% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 578mg | 24% |
| Potassium | 860mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 936IU | 19% |
| Vitamin C | 56mg | 62% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
