Description
This Crockpot Cashew Chicken recipe offers a deliciously easy way to enjoy tender chicken simmered in a savory-sweet sauce with garlic, ginger, and the crunch of roasted cashews. Slow-cooked to perfection, it’s a perfect hands-off meal served over steamed rice, garnished with fresh green onions.
Ingredients
Scale
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch (for thickening)
- 1/2 teaspoon red pepper flakes (optional for heat)
Finishing Touches
- 1/2 cup roasted cashews
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Steamed rice (for serving)
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in the bottom of the crockpot to form a base for cooking.
- Make the Sauce: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, freshly grated ginger, cornstarch, and red pepper flakes if using. Pour this sauce evenly over the chicken, ensuring every piece is fully coated.
- Cook: Cover the crockpot and cook on low for 4 to 6 hours until the chicken is tender and cooked through. Alternatively, if you have less time, cook on high for 2 to 3 hours.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back into the crockpot and stir well to coat it with the sauce.
- Finish the Dish: Stir in the roasted cashews and sesame oil, mixing thoroughly. Let the mixture cook for another 10 to 15 minutes to allow flavors to meld and the cashews to warm through.
- Serve: Spoon the Crockpot Cashew Chicken over freshly steamed rice and garnish with chopped green onions. Serve hot and enjoy your flavorful meal!
Notes
- Use chicken thighs for a juicier, more flavorful dish or breasts for a leaner option.
- If you prefer less heat, omit the red pepper flakes.
- To make this dish gluten-free, substitute soy sauce with tamari or coconut aminos.
- Cornstarch helps thicken the sauce; make sure to mix well to avoid lumps.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
