Crockpot Cashew Chicken
You don’t have to call your local Chinese takeout to enjoy this your favorite asian recipe. You can make Crockpot Cashew Chicken at home!
Servings: 4
Calories: 483kcal
Equipment
- Slow Cooker
Ingredients
- 2 pounds of boneless skinless chicken breasts, cut into 1 inch pieces.
- ¼ cup of all purpose flour
- Sea salt and pepper to taste
- 1 ½ Tablespoon of olive oil
- ½ cup of low sodium soy sauce
- ¼ cup of rice vinegar
- ¼ cup of honey
- 2 ½ Tablespoons of brown sugar
- ¼ teaspoon of ground ginger
- ¼ teaspoon of red pepper flakes
- ¾ cup of unsalted cashews
- 3 green onions sliced for garnish
Instructions
- Prepare chicken by cutting into 1 inch pieces.
- Fill a gallon size bag with the flour and add some salt and pepper. Add in the chicken to coat it.
- Once the chicken is coated add it to the crockpot with the temperature on hot while you make your marinade.
- To make your marinade combine the olive oil, soy sauce, rice vinegar, honey, brown sugar, ginger, and red pepper flakes.
- Stir your chicken and then add in the marinade. Bring the heat down to low and allow to cook for 3 hours.
- If you like your cashews softer, add them in 30 minutes before serving. If you like your cashews crunchy then add them in when the chicken is cooked and you are ready to serve.
- Add green onion as a garnish. Serve with white rice and your favorite vegetable. Enjoy!
Video
Nutrition
Calories: 483kcal | Carbohydrates: 32g | Protein: 55g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 1333mg | Potassium: 1102mg | Fiber: 1g | Sugar: 27g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 4mg