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91 ratings

Cashew Chicken

Cashew Chicken
Karen Petersen

Cashew Chicken

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.

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
  • 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

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.

Nutritional Facts
Servings4
Calories Per Serving548
Total Fat26g39%
Sugar7gN/A
Saturated5g25%
Cholesterol213mg71%
Protein53g100%
Carbs27g9%
Vitamin A21µg2%
Vitamin B121µg23%
Vitamin B61mg64%
Vitamin C2mg3%
Vitamin D2IU1%
Vitamin E2mg9%
Vitamin K20µg25%
Calcium42mg4%
Fiber3g11%
Folate (food)25µgN/A
Folate equivalent (total)46µg11%
Folic acid12µgN/A
Iron5mg27%
Magnesium154mg38%
Monounsaturated12gN/A
Niacin (B3)14mg70%
Phosphorus638mg91%
Polyunsaturated5gN/A
Potassium919mg26%
Riboflavin (B2)0.6mg32.7%
Sodium1177mg49%
Sugars, added2gN/A
Thiamin (B1)0.4mg26.4%
Zinc6mg38%