Katie
The weather was considerably warmer this weekend than it has been in quite some time. It actually reminded me of Spring and made me want a dinner that was on the lighter side, a welcome change from the soups, stews, and chilies that have been in my slow cooker the past few months.
This week’s Slow Cooker Sunday meal is a twist on “make your own takeout”. This cashew chicken recipe has been on my Slow Cooker board on Pinterest for a while now, and I was excited to finally give it a try. There was very little chopping involved, and while you do need to brown the chicken first, it does not take long at all.
For the most part, the chicken was moist. There were just a few pieces that were dry and looked a tad bit burnt. I did let the chicken sit in the slow cooker for about 30 minutes on the “Keep Warm” setting while I made the rice which may have explained the few overdone pieces. Overall, though, this was a yummy dinner. The flavor in the sauce was delicious with just the right amount of heat. And the cashews added the perfect texture. I wish I had some scallions to sprinkle on top of each dish to brighten it up a bit. Make sure you get some when you make this!
Start by browning the chicken…
- Cut about 2 pounds of chicken breasts into bite-sized chunks.
- Generously season the chicken with freshly ground black pepper.
- Sprinkle some flour over the chicken.
- Toss to coat all sides in the flour.
- Heat a couple of tablespoons of canola oil in a large skillet over high heat.
- Once the oil is hot, add the chicken. (You may need to cook the chicken in batches. I did.)
- Cook, turning once, until the chicken is browned.
- Place the browned chicken into the bottom of your slow cooker.
- Pour ¼ cup soy sauce into a measuring cup or bowl.
- Add 2 tablespoons of rice vinegar.
- Add 2 tablespoons ketchup.
- Sprinkle in ¼ teaspoon crushed red pepper flake.
- Add 1 tablespoon of dark brown sugar.
- Mince a clove of garlic.
- Add the garlic to the sauce.
- Peel a 1 inch piece of ginger.
- Grate the ginger into the sauce.
- Whisk to combine.
- Pour the sauce over the chicken.
- Toss the chicken to fully coat it in the sauce.
- Cover and cook on low for 3 hours.
- When the timer goes off, add ½ cup cashews.
- Stir to combine.
Serve over brown rice. Enjoy!
Three Years Ago: Cheddar & Jalapeno Turkey Burgers
Slow Cooker Cashew Chicken (serves 4)
INGREDIENTS:
- 2 pounds boneless, skinless chicken breast, cut into chunks
- 1 teaspoon ground black pepper
- ¼ cup flour
- 2 tablespoons canola oil
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- ¼ teaspoon crushed red pepper flake
- 1 tablespoon dark brown sugar
- 1 clove garlic, minced
- 1 inch piece ginger, peeled
- ½ cup cashews
DIRECTIONS:
- Season the chicken with the black pepper.
- Sprinkle the flour onto the chicken.
- Toss to coat on all sides.
- Heat the oil in a skillet over high heat.
- Add the chicken, in batches, and cook until browned on both sides, about 5 minutes total.
- Place the chicken in the bottom of your slow cooker.
- Combine the soy sauce, rice vinegar, ketchup, red pepper flake, brown sugar, and garlic in a bowl.
- Grate in the ginger.
- Whisk to combine all ingredients.
- Pour the sauce over the chicken.
- Stir the chicken until all pieces are fully coated.
- Cover and cook on low for 3 hours.
- Add the cashews.
- Stir and serve over brown rice.
