Slow-Cooker Cashew Chicken
Author: 
Recipe type: Main, Entree
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Create this takeout inspired cashew chicken right at home with just a few choice ingredients. The slow cooker makes your job so much simpler and the dish itself so much more flavorful.
You will need:
  • Chicken - 2 lbs, boneless and skinless
  • Cornstarch - 3 tbsp
  • Black pepper powder - 1 tsp
  • Salt - ½ tsp
  • Oil - 2 tbsp
  • Garlic - 5 cloves, minced
  • Soy sauce - ¼ cup
  • Rice vinegar - 2 tbsp (can also use rice wine or white vinegar)
  • Chili sauce - 2 tbsp (or as per heat desired)
  • Smoky BBQ sauce - 2 tbsp (or replace with desired amount of brown sugar)
  • Tomato paste - 1 tbsp
  • Cashew nuts - 1 cup
  • Scallions - 2 tbsp, chopped green part only
  • White sesame seeds - to garnish
How to:
  1. Cut the chicken into small pieces. In a mixing bowl, add the chicken, cornstarch, black pepper and ½ tsp of salt. Combine well to coat the chicken pieces thoroughly with the cornstarch.
  2. Heat oil in a large skillet. Add the chicken and fry on all sides till lightly seared, 2 minutes per side. Towards the end, add the garlic cloves and allow it to become fragrant. Set aside once done.
  3. Meanwhile, combine the sauce ingredients (soy sauce, rice vinegar, chili sauce, BBQ sauce and tomato paste. Taste and adjust the sauce by adding more vinegar, chili sauce or BBQ sauce.
  4. Tip the chicken and garlic into the slow cooker. Add the prepared sauce and ½ cup of cashew nuts and mix well. Cook on HIGH for 2 hours.
  5. Open the slow cooker and tip in the rest of the cashew nuts. Cook for 15-20 more minutes. Crack open the lid if you need the sauce to be further reduced.
  6. Garnish with chopped scallions and sesame seeds. Serve hot. This freezes extremely well too.
Notes:
1. Though the initial pan-frying of chicken is optional, I highly recommend it. If you are unable to do it, add 2 tbsp cornstarch to the sauce ingredients.
2. I always use low sodium soy sauce. If you use regular or dark soy sauce, you may need to use a lesser amount only. Make up the rest of the sauce with water.
3. Experiment with the kind of chili sauce you like. I have once made this sriracha too. There is also a link to my special homemade hot chili-garlic sauce immediately below this recipe card.
4. The BBQ sauce adds a lovely smoky flavor to this sauce. Feel free to omit it or use a bit of brown sugar instead for sweetness.
5. This recipe can be made without the cashew nuts as well.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/02/12/slow-cooker-cashew-chicken/