Cashew Chicken

Cashew Chicken
3.1 from 91 ratings
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.
Servings
4
servings
Ingredients
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 2 pound boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 1/4 cup soy sauce
  • 2 tablespoon rice-wine vinegar
  • 2 tablespoon ketchup
  • 1 tablespoon brown sugar
  • 1 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
Directions
  1. 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.
  2. 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.