Slow Cooker Cashew Chicken

 

Slow Cooker Cashew Chicken

INGREDIENTS:

·    1 tablespoon olive oil

·    1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

·    Kosher salt and freshly ground black pepper, to taste

·    1 cup raw cashews

·    2 green onions, sliced

FOR THE SAUCE-

·    1/2 cup reduced sodium soy sauce

·    4 tablespoons ketchup

·    4 tablespoons unseasoned rice vinegar

·    2 tablespoon brown sugar

·    6 cloves garlic, minced

·    2 tablespoon freshly grated ginger

·    1/4 teaspoon crushed red pepper flakes, optional or sweet chili sauce, or garlic chili sauce

DIRECTIONS:

To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.

 

Heat olive oil in a large skillet over medium high heat.

 

    Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.

 

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

 

Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and cook on low heat for an additional 15 minutes.

Serve immediately, garnished with green onions, if desired.