Slow Cooker Cashew Chicken
Sweet and spicy flavors unite in this slow cooker cashew chicken with snap peas. A lot of Chinese chicken recipes involve stir frying but this one uses a crockpot.
Servings: 6
Equipment
Ingredients
- 2 Pounds chicken breast cut into 1-inch pieces
- 3 Tablespoons cornstarch
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Tablespoon olive oil
- 2 Cups snap peas
- 1 Cup cashews unsalted
For the Sauce:
- 3/4 Cup soy sauce or soy sauce, low-sodium recommended
- 1/4 Cup rice wine vinegar
- 1/4 Cup chili sauce sweet
- 1 Tablespoon gochujang chili paste or Sriracha
- 2 Tablespoons ketchup
- 1 Tablespoon hoisin sauce
- 1 Tablespoon ginger freshly grated
- 4 Cloves garlic minced
- 1 Pinch red pepper flakes
- 1 Tablespoon honey
- 1 orange juiced, about ¼ cup
- 1 green onion diced
Instructions
- Heat a frying pan or skillet on the stove over medium high heat.
- Add diced chicken to a bowl with cornstarch, salt, and pepper. Toss to coat.
- Add olive oil to the hot pan and swirl to coat. Add chicken and brown for 4 minutes, tossing frequently as it cooks.
- Remove chicken from heat and add to the slow cooker. Chicken should not be fully cooked. Cover and cook on low for 1 hour.
- Add sugar snap peas and half of the cashews to the slow cooker.
- At the one hour mark, prepare the sauce. In a large mixing bowl, combine ingredients for and whisk well.
- Pour cashew sauce into the slow cooker over the chicken, sugar snap peas, and cashews. Toss lightly.
- Cover and cook on low for 6 hours. Add remaining cashews when 30 minutes are remaining.
Notes
Coat the chicken in cornstarch: The reason for this is it helps to seal the chicken pieces. This helps it stay juicy inside and crisp up to a delicious golden brown on the outside.
Don't cook the chicken through: You just need to brown it. It continues cooking in the slow cooker.
Reheating tip: The cashews lose their crunch when the dish is stored and reheated. To add a bit more crunch you could throw in a few more cashews before reheating it.
Don't cook the chicken through: You just need to brown it. It continues cooking in the slow cooker.
Reheating tip: The cashews lose their crunch when the dish is stored and reheated. To add a bit more crunch you could throw in a few more cashews before reheating it.
Nutrition
Calories: 422kcal | Carbohydrates: 29g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 2384mg | Potassium: 920mg | Fiber: 3g | Sugar: 15g | Vitamin A: 507IU | Vitamin C: 35mg | Calcium: 54mg | Iron: 4mg
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