Slow Cooker Cashew Chicken
Slow cooker cashew chicken: flour-coated chicken breast browned briefly, slow-cooked on LOW in a soy sauce, rice wine vinegar, ketchup, brown sugar, garlic and ginger sauce to 165°F, with cashews stirred in at the end. Serves 6.
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Ingredients
- 2 pounds boneless, skinless chicken breasts cut into large pieces, bite-sized but not too small; thawed; chicken thighs also work
- 1/4 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 1/4 cup soy sauce low-sodium soy sauce works too
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 clove garlic minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1/2 cup cashews unsalted, stirred in at the end
Instructions
- Combine the flour and black pepper in a large zip-top bag. Add the chicken and shake to coat it with the flour mixture.
- Heat the oil in a skillet over medium-high heat. Brown the chicken about 2 minutes on each side, then place it in the slow cooker. It only needs a little color here; it finishes cooking in the slow cooker.
- Combine the soy sauce, rice wine vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes in a small bowl. Pour the sauce over the chicken.
- Cover and cook on LOW for 3 to 4 hours, until the chicken reaches 165°F on a food thermometer. Keep the lid on except to stir or check the temperature.
- Add the cashews to the slow cooker and stir. Serve over rice.
Notes
Thaw the chicken before it goes in the slow cooker. Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165°F on the stove, in the microwave or oven, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 12.5gProtein: 37.3gFat: 11.8gSodium: 708mgFiber: 0.7gSugar: 4.1g