Cashew Chicken

Cashew Chicken
Karen Petersen


  • 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.


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.

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