This cashew chicken has been one of my favorite Chinese take-out. To be able to make this at home in my crockpot makes me always super excited. It has the perfect flavor and texture combination. For a full meal, serve this cashew chicken over white rice, brown rice, cauliflower rice, zoodles, or quinoa.
INGREDIENTS
Chicken:
1 pound boneless, skinless chicken breasts or thighs, cut into 1” chunks
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
Sauce:
3 cloves garlic, minced
1/4 c. reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes – optional
1 tablespoon freshly grated ginger
Garnish:
2 green onions, sliced
1 c. raw cashews
HOW TO MAKE CROCKPOT CASHEW CHICKEN
Step 1: For the sauce: In a small bowl, place the soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Mix well until combined.
Step 2: Heat the olive oil in a large skillet over medium-high heat.
Step 3: To taste, season the chicken with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 2 minutes, stirring often until browned.
Step 4: To a slow cooker, transfer the chicken and pour in the soy sauce mixture. Gently toss.
Step 5: Put the lid on and set it to cook for 2 to 3 hours on low. Uncover and stir in the cashews. Continue to cook for another 15 minutes on low heat.
Step 6: Serve the cashew chicken right away. If desired, garnish with some green onions. Enjoy!
NOTES:
Feel free to add vegetables to this dish, such as broccoli, zucchini, Bok choy, snap peas, celery, mushrooms, edamame, and green pepper. Add them in the last 30 minutes of cooking.
For this recipe, make sure to use unsalted cashews. If using salted cashew, rinse them off first before using them.
Serve this cashew chicken over white rice, brown rice, cauliflower rice, zoodles, or quinoa.
Keep any leftovers in a tightly sealed container and store them in the fridge for up to 5 days.
To freeze, make sure to completely cool the cashew chicken first. Then, store it in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight, then heat on the stovetop or crockpot for 1 to 2 hours.
You can also make a double batch and freeze the other for later. Into a freezer-safe bag, place everything except for the cashews. Press all the air out of the bag and freeze for up to 3 months.
Ingredients
- Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1” chunks
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- Sauce:
- 3 cloves garlic, minced
- 1/4 c. reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1/4 teaspoon crushed red pepper flakes – optional
- 1 tablespoon freshly grated ginger
- Garnish:
- 2 green onions, sliced
- 1 c. raw cashews
Instructions
Step 1: For the sauce: In a small bowl, place the soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Mix well until combined.
Step 2: Heat the olive oil in a large skillet over medium-high heat.
Step 3: To taste, season the chicken with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 2 minutes, stirring often until browned.
Step 4: To a slow cooker, transfer the chicken and pour in the soy sauce mixture. Gently toss.
Step 5: Put the lid on and set it to cook for 2 to 3 hours on low. Uncover and stir in the cashews. Continue to cook for another 15 minutes on low heat.
Step 6: Serve the cashew chicken right away. If desired, garnish with some green onions. Enjoy!
Notes
Feel free to add vegetables to this dish, such as broccoli, zucchini, Bok choy, snap peas, celery, mushrooms, edamame, and green pepper. Add them in the last 30 minutes of cooking. For this recipe, make sure to use unsalted cashews. If using salted cashew, rinse them off first before using them. Serve this cashew chicken over white rice, brown rice, cauliflower rice, zoodles, or quinoa. Keep any leftovers in a tightly sealed container and store them in the fridge for up to 5 days. To freeze, make sure to completely cool the cashew chicken first. Then, store it in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight, then heat on the stovetop or crockpot for 1 to 2 hours. You can also make a double batch and freeze the other for later. Into a freezer-safe bag, place everything except for the cashews. Press all the air out of the bag and freeze for up to 3 months.
