Cashew Chicken (Crockpot)
Servings
Prep Time
Cook Time
Ready In
Recipe: #21334
October 14, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, Nuts/Seeds, Cashew Nut, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces more
"This is so good I needed to post it here. I hope you will try it. If you use bone-in chicken then you will need to cook it longer"
Ingredients
Nutritional
- Serving Size: 1 (264.6 g)
- Calories 590.4
- Total Fat - 36.8 g
- Saturated Fat - 9.1 g
- Cholesterol - 148.2 mg
- Sodium - 2523.2 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 1.7 g
- Sugars - 12.5 g
- Protein - 31 g
- Calcium - 36.9 mg
- Iron - 2.9 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.2 mg
Step 1
Combine cornstarch, pepper and garlic powder in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
Step 2
Heat some oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Step 3
In a bowl, combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes until well mixed; pour over chicken, then turn the chicken to coat in the sauce. If you like your cashews softer then add then into the slowcooker with the sauce, if you want more of a crunch, add them right before serving.
Step 4
Cook on LOW for about 4-5 hours.
Step 5
Serve over rice
Tips & Variations
- A slowcooker