Description
A flavorful and easy-to-make crockpot cashew chicken recipe that is perfect for a delicious Asian-inspired meal. Tender chicken pieces cooked in a savory sauce with crunchy cashews, served over rice.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons cornstarch
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Sauce:
- 3/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons sweet chili sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional:
- 1 cup unsalted roasted cashews
- 1/2 cup chopped green onions
- Cooked white or brown rice for serving
Instructions
- Prep Chicken: Season chicken with salt, pepper, and coat with cornstarch.
- Brown Chicken: Brown chicken pieces in a skillet.
- Prepare Sauce: Whisk together soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, and red pepper flakes.
- Cook in Crockpot: Transfer chicken to crockpot, pour sauce over, and cook on low for 3-4 hours or high for 1 ½ – 2 hours.
- Add Cashews: Stir in cashews and green onions 30 minutes before serving.
- Serve: Serve hot over rice.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Add steamed broccoli or bell peppers for extra veggies.
