We love having Chinese food, but we live 45 minutes from the nearest Chinese restaurant, so I set out to learn how to make our favorite dishes at home. This recipe is fabulous, it is easy, and you will not miss grabbing take away. Personally, I prefer this over take away (don’t judge!) and it is a lot healthier.
My love for Cashew Chicken started when I was a child. Cashews are my favorite nuts and the first time we ate at a Chinese restaurant, and I saw Cashew Chicken on the menu, I immediately knew that it was the dish for me! The cashews add amazing flavor and texture which I wasn’t sure would come through when using a Crockpot.
I always double the recipe because the leftovers are fantastic and everyone in the family looks forward to having it the next day! You can also freeze an extra batch for an easy meal later!
INGREDIENTS
For the Chicken
1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
For the Sauce
1/4 cup reduced sodium soy sauce
2 Tbsp. ketchup
2 Tbsp. unseasoned rice vinegar
1 Tbsp. brown sugar
3 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/4 tsp. crushed red pepper flakes – optional
For Garnish
1 cup raw cashews
2 green onions, sliced
DIRECTIONS
For the Sauce
Whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Set aside.
Heat a large skillet over medium high, then add the olive oil.
For the Chicken
Season the chicken with salt and pepper, to taste.
Add chicken to the heated skillet and cook, stirring occasionally, until browned – about 2 minutes.
Transfer the chicken into the slow cooker.
Stir in soy sauce mixture and gently toss to combine.
Cover and cook on low heat for 2-3 hours.
Stir in the cashews and cook on low heat for an additional 15 minutes.
Serve immediately, garnished with green onions, if desired.
NOTES
• Add Vegetables: Add vegetables to round out the dish. Broccoli, zucchini, Bok choy, snap peas, celery, mushrooms, edamame, and green pepper are all fantastic. Add to the Crockpot the last 30 minutes of cooking.
• Cashews: Use unsalted cashews because the dish will be too salty. If salted cashews are all you have, rinse them off before adding them to the Crockpot.
• To Serve: I usually serve this over white rice (I prefer using Jasmine rice but plain works just as well. Other ideas that are delicious – brown rice, cauliflower rice, zoodles, or quinoa.
• Fridge: Store in a tightly sealed container in the fridge for up to 5 days.
• Freeze: Cool cashew chicken and transfer to a freezer-safe bag or container that is air-tight and freeze for up to 3 months. When ready to use thaw in the fridge overnight. Heat in the crockpot for 1-2 hours or on the stovetop till warm and bubbly.
• Make-Ahead Freezer Meal: Make a double batch and freeze one batch for later use. For the freezer meal, add everything to a freezer-safe bag except the cashews. Press all the air out of the bag and freeze for up to 3 months. Thaw in the fridge overnight, add to the crockpot, and cook as directed by the recipe. Add the cashews and enjoy!