Slow Cooker Cashew Chicken

Name: Slow Cooker Cashew Chicken
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4 -6 servings
Ingredients: 1 tablespoon cornstarch; 1 teaspoon baking soda; 1/4 teaspoon pepper; 1 1/2 lbs boneless skinless chicken thighs or breasts; 2 teaspoons cooking oil; 1/3 cup low sodium soy sauce; 1/2 cup low sodium chicken broth; 3 tablespoons honey; 2 tablespoons Japanese rice wine or dry sherry; 1 tablespoon oyster sauce; 1 tablespoon Asian Sweet Chili Sauce; 1 teaspoon toasted sesame oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1/4 teaspoon red pepper chili flakes; 1 1/2 tablespoons cornstarch; 2 tablespoons cool water; 1 green bell pepper; 2/3 cups UNSALTED cashews, roasted; sesame seeds; 1 green onion, thinly sliced; Sriracha/ Asian chili sauce

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Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings
4 -6 servings
Course
Dinner
Cuisine
Asian, Chinese

Slow Cooker Cashew Chicken

Victor Mills

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This Slow Cooker Chinese Cashew Chicken is loaded with incredibly tender chicken, wonderfully flavorful sauce and buttery, creamy cashews. It is destined to become a better than AND much healthier than takeout family favorite!

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Ingredients

Servings

CHICKEN

1 tablespoon cornstarch
1 teaspoon baking soda
1/4 teaspoon pepper
1 1/2 lbs boneless skinless chicken thighs or breasts, cut into bite-sized cubes
2 teaspoons cooking oil

SAUCE

1/3 cup low sodium soy sauce
1/2 cup low sodium chicken broth
3 tablespoons honey
2 tablespoons Japanese rice wine or dry sherry
1 tablespoon oyster sauce
1 tablespoon Asian Sweet Chili Sauce
1 teaspoon toasted sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/4 teaspoon red pepper chili flakes to taste

ADD LATER:

1 1/2 tablespoons cornstarch
2 tablespoons cool water
1 green bell pepper cut into 1” cubes
2/3 cups UNSALTED cashews, roasted

GARNISH (optional)

sesame seeds
1 green onion, thinly sliced
Sriracha/ Asian chili sauce to taste

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Instructions

In a large Ziploc bag, toss together 1 tablespoon cornstarch, baking soda, and pepper. Add chicken, seal and shake until well coated.
In a large skillet, heat 2 teaspoons oil over medium-high heat. Cook the chicken, about 2-3 minutes per side until browned but not cooked throuth; transfer to the slow cooker.
In a medium bowl, whisk together all of the Sauce ingredients then pour over chicken. Cover and cook on LOW for 2-3 hours.
About 30 minutes prior to serving, whisk together 1 ½ tablespoons cornstarch with 2 tablespoons cool water in a small bowl and stir into the slow cooker. Toss in the bell pepper and cashews and stir to combine. Turn the heat to high and allow the sauce to cook and thicken up for 20-30 minutes. ***If you would like thicker sauce after 20 minutes, then remove sauce from slow cooker to a small saucepan and boil until thickened (2-3 minutes) then stir back into slow cooker (this is what I do).
Taste and season with salt, pepper, sriracha to taste. Serve hot over rice. Garnish with sesame seeds and green onions, if desired.