Cashew Chicken

Cashew Chicken
Karen Petersen

Ingredients

  • 1/4 Cup  all-purpose flour
  • 1/2 Teaspoon  black pepper
  • 2 Pounds  boneless, skinless chicken thighs
  • 1 Tablespoon  canola oil
  • 1/4 Cup  soy sauce
  • 2 Tablespoons  rice-wine vinegar
  • 2 Tablespoons  ketchup
  • 1 Tablespoon  brown sugar
  • clove garlic, minced
  • 1/2 Teaspoon  grated fresh ginger
  •   One 8-ounce can water chestnuts
  • 1/4 Teaspoon  red pepper flakes
  • 1/2 Cup  cashews
  •   Steamed rice, for serving

Here's a delicious slow cooker recipe for the Chinese favorite. So good, and with fairly easy prep. Serve this over steamed brown or white rice for a quick weeknight meal.

See all chicken recipes.

Click here to see Back to Basics: Asian Cuisine.

Directions

Combine the flour and pepper in a Ziploc plastic bag. Add the chicken and shake to coat with the flour mixture. Heat the oil in a skillet over medium-high heat. Brown the chicken about 2 minutes on each side. Transfer the chicken to a slow cooker.

Combine the soy sauce, vinegar, ketchup, sugar, garlic, ginger, water chestnuts, and pepper flakes in a small bowl and pour over the chicken. Cover and cook on low for 3-4 hours. Stir in the cashews. Serve over rice.

Nutrition

Calories per serving:

490 calories

Dietary restrictions:

Dairy Free, Egg Free, Milk Free, Peanut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

24%

Servings:

4
  • Fat 21g 32%
  • Carbs 25g 8%
  • Saturated 4g 21%
  • Fiber 2g 10%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 10g
  • Polyunsaturated 5g
  • Protein 50g 101%
  • Cholesterol 213mg 71%
  • Sodium 1,176mg 49%
  • Calcium 38mg 4%
  • Magnesium 120mg 30%
  • Potassium 844mg 24%
  • Iron 4mg 23%
  • Zinc 5mg 33%
  • Phosphorus 570mg 81%
  • Vitamin A 21µg 2%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 14mg 70%
  • Vitamin B6 1mg 62%
  • Folic Acid (B9) 34µg 9%
  • Vitamin B12 1µg 23%
  • Vitamin D 2IU 1%
  • Vitamin E 2mg 8%
  • Vitamin K 16µg 20%
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