Thursday, January 24, 2013

Slow Cooker Cashew Chicken

This is simpler than most chinese food recipes because you can toss the meat into the slow cooker and ignore it.  It also results is really juicy chicken -- always a plus.

Yield: 6 servings.


  • 2 lbs chicken breasts, cut into 1" pieces
  • 1/4 cup flour
  • 1/2 tsp black pepper
  • 2 tbsp oil
  • 1/2 cup soy sauce
  • 4 tbsp rice vinegar
  • 4 tbsp ketchup
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 1/4 tsp grated fresh ginger
  • 1/2 tsp crushed red pepper
  • 1 cup cashews
  • Cooked rice
  • 1/2 cup sliced green onions


  1. Put the flour and black pepper in a large, resealable ziploc bag.  Add the chicken pieces and toss to coat.
  2. Heat the oil in a large wok over medium-high heat.  Stir fry the breaded chicken in batches until the outside is brown.  Place cooked chicken in the crock pot.  (It took me 4 batches and I have a big wok)
  3. In a mixing bowl, combine the soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and red pepper.  Pour the sauce over the chicken.
  4. Cover and cook on low for 3-4 hours.  Once the chicken is fully cooked, stir in the cashews and let cook for 10 more minutes.
  5. Serve over rice and top with sliced green onions.

Adapted from Blog Chef.

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