Description
Slow-cooker magic brings this mouthwatering Cashew Chicken to life, turning simple ingredients into a remarkable Asian-inspired feast. Tender chicken, glazed with savory sauce and sprinkled with crunchy cashews, will make you the star of dinner night.
Ingredients
Scale
Main Proteins:
- 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
- 1/2 cup cashews
Sauce and Seasoning Ingredients:
- 1/4 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
Cooking Liquid:
- 1 tablespoon canola oil
Instructions
- Prepare a zesty coating by blending flour and black pepper inside a large sealed bag. Tumble chicken tenders into the bag, shake vigorously to ensure uniform flour coverage.
- Warm canola oil in a skillet over medium-high heat. Quickly sear chicken pieces until golden brown on each side, approximately 2 minutes per side. Chicken should remain partially uncooked.
- Transfer browned chicken to the slow cooker, arranging pieces in a single layer at the bottom of the pot.
- Craft a robust sauce by whisking together soy sauce, apple cider vinegar, ketchup, brown sugar, minced garlic, ginger, and red pepper flakes in a mixing bowl.
- Cascade the sauce evenly over the chicken, ensuring complete coverage within the slow cooker.
- Secure the lid and allow chicken to simmer on LOW temperature for 3-4 hours, until meat becomes fork-tender and succulent.
- During the final 15-20 minutes of cooking, gently fold in crunchy cashews, allowing them to warm and slightly absorb the surrounding flavors.
- Plate the aromatic cashew chicken atop fluffy rice, drizzling additional sauce for enhanced moisture and taste.
Notes
- Shake the chicken in a sealed bag ensures an even, light flour coating that helps create a slightly crisp exterior.
- Quickly searing chicken before slow cooking develops deeper flavor and locks in moisture, preventing dry meat.
- Adjust red pepper flakes based on spice preference, using less for mild or more for extra heat.
- Replace cashews with water chestnuts or omit nuts completely for a safe alternative without losing texture.
- Prep Time: 15 minutes
- Cook Time: 3 hours (or 4 hours)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 6
- Calories: 364 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1.5 g
- Protein: 34 g
- Cholesterol: 110 mg