Ingredients
- ¼ cup cornstarch
- 1 teaspoon ground black pepper
- 2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
- 1 tablespoon canola oil
- 1 cup roasted unsalted cashews
- ¾ cup reduced-sodium soy sauce
- 3 tablespoons sweet chili sauce
- 2 tablespoons dark brown sugar
- 5 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ½ teaspoon red pepper flakes
- 2 teaspoons toasted sesame oil
- 4 green onions, sliced diagonally
Why This Recipe Is So Enjoyable
A perfect blend of savory and slightly sweet flavors, with tender chicken and crunchy cashews. It’s easy to prepare and cooks slowly, making it great for busy days. The slow cooking helps all the ingredients meld together beautifully.
Helpful Cooking Tips
- Use boneless, skinless chicken thighs for the best texture and flavor.
- Add the cashews toward the end of cooking to keep them crunchy.
- Adjust the sauce thickness by cooking uncovered for the last 30 minutes if needed.
- Add the cashews toward the end of cooking to keep them crunchy.
- Adjust the sauce thickness by cooking uncovered for the last 30 minutes if needed.
Directions
Tos the chicken pieces in a resealable plastic bag with the cornstarch and pepper until they’re nicely coated. Heat some oil in a skillet over medium-high heat, then brown the chicken for about 2 minutes on each side. Once browned, transfer the chicken to your slow cooker or multi-functional pressure cooker. In a separate bowl, mix together the cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil. Pour this sauce over the chicken. Cover and set your cooker to the low slow-cook setting. Let it cook for around 2 hours, until the chicken is tender and the flavors have melded together. When it’s ready, sprinkle with chopped green onions before serving.
Perfect Pairings
Serve this with steamed rice or noodles to soak up the delicious sauce. A side of steamed vegetables or a fresh green salad pairs well and adds a nice balance to the meal.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender and the cashews crunchy. This dish can also be frozen for up to 2 months.
