How To Make Slow Cooker Cashew Chicken
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You love your slow cooker and we love ours! It's one of the most versatile tools in the kitchen, and will never fall out of favor, so we're big fans of blogger Kelly Kwok's new cookbook. While you may think of beef stews and other long braises when it comes to this device, consider Asian food. Not every Asian dish is slow cooker-friendly, but the ones that are can certainly benefit from "set it and forget it!" This slow cooker cashew chicken is definitely one of them.
Cashew chicken is one of those amazingly simple recipes that my family has on regular dinner rotation. My son is a big fan of cashews so he always gets excited whenever I tell him we are having this takeout favorite for dinner. The creamy cashews add a delightful crunch and sweet undertone to this savory meal. It's quick, delicious and perfect for those busy weeknights.
- 2 1/2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 teaspoons cooking oil
- 1/3 cup low sodium soy sauce
- 1/2 cup low sodium chicken broth
- 1 tablespoon oyster sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 3 tablespoons honey
- 1 teaspoon sesame oil
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 teaspoon fresh ginger
- 1/4 teaspoon red pepper chili flakes
- 2 tablespoons cool water
- 1 green bell pepper
- 2/3 cups unsalted cashews
- cooked rice
- sesame seeds
- 1 green onion
- In a large zip-top bag, toss together 1 tablespoon cornstarch, baking soda, salt and black pepper. Next add the chicken to the bag, and give it a little shake until well coated.
- In a large skillet, heat the oil over medium-high heat. Cook the chicken, about 2 to 3 minutes on both sides then transfer to the slow cooker.
- In a medium bowl, whisk together the soy sauce, broth, oyster sauce, wine, honey, sesame oil, garlic, ginger and chili flakes; then pour over the chicken. Cover and cook on low for about 3 to 4 hours.
- About 30 minutes prior to serving, whisk together the remaining cornstarch with 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 about 20 to 30 minutes.
- Serve hot over rice. Garnish with sesame seeds and green onions, if desired.