Slow Cooker Cashew Chicken Recipe INGREDIENTS:
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Slow Cooker Cashew Chicken 10 Times Better Than In Chinese Restaurant
Prep time
Cook time
Total time
Why go to the restaurant when you can get a Slow Cooker Cashew Chicken 10 times better...
Author: Slow Cooker Society
Recipe type: Main
Cuisine: Asian
Serves: 4 serves
Ingredients
- 2 lbs boneless
- skinless chicken thighs
- cut each thigh into about 6 pieces (don’t use chicken breasts)
- ¼ cup all-purpose flour
- ½ tsp black pepper
- 1 Tbsp canola oil
- ¼ cup soy sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 garlic clove minced
- ½ tsp grated fresh ginger
- ¼ tsp red pepper flakes
- ½ cup cashews
- Green onions, for garnish
Instructions
- Blot the pieces of chicken with a thick paper towel. You'll want to get as much moisture off of the chicken as possible.
- Combine flour and pepper in a re-sealable food storage bag. Add chicken. Shake to coat with flour mixture thoroughly.
- Heat oil in a skillet over medium-high heat. When oil is hot, brown the chicken for about 2 minutes on each side. Make sure you have a large enough pan that each piece of chicken can sit on the bottom of the skillet. After the chicken is browned, transfer it to the bottom of the slow cooker.
- Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl; pour over the chicken.
- Cook on LOW for 3 to 4 hours. Gently stir in the cashews and let cook on low for about 10 more minutes.
Nutrition Information
Serving size: 4 serves
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Via 365daysofcrockpot Slow Cooker (Crock-Pot) Cashew Chicken
