This Crockpot Cashew Chicken is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no fuss dinner!
Duration:
Servings: 6
Calories: 313kcal
Ingredients
- 2 pounds chicken breasts boneless skinless , about 4 chicken breasts, cut into smaller pieces
- 1/4 cup flour all purpose
- 1/2 teaspoon black pepper
- 1 Tablespoon canola oil
- 1 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 1/2 cup ketchup
- 4 Tablespoon brown sugar
- 4 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon red pepper flakes
- 1/2 cup cashews UNSALTED, or to taste
Instructions
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Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
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Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
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Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
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Cook on LOW for 2 to 3 hours. Stir in cashews and serve.
Notes
If you don’t have a Crock Pot or an Instant Pot and just want to make this on the stove top, that is easy too! Just be sure to use a skillet large enough to hold everything.After cooking the chicken in the skillet, there is no need to remove it. Just pour the sauce right over the chicken.Cover and simmer on low heat until the chicken is cooked through (165-degrees F), stirring occasionally. This should only take about 30-40 minutes.
If the sauce seems to be getting too thick, just add some chicken broth to thin out.
Nutrition
Calories: 313kcal | Carbohydrates: 16g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 979mg | Potassium: 700mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 2.6mg | Calcium: 20mg | Iron: 2mg
