Slow-Cooker Cashew Chicken

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This Cashew Chicken is better than Chinese takeout! It’s delicious and so simple to make.




These Oven-Roasted Sticky Asian Ribs are SUPER  tender. The glaze gives these ribs a delicious sticky coating. The Asian flavors of this recipe are incredible!

Slow-Cooker Cashew Chicken

This Cashew Chicken is better than Chinese takeout! It's delicious and so simple to make.
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Prep Time 15 mins
Course Main Course
Cuisine Chinese

Equipment

  • Slow cooker

Ingredients
  

  • 1.75 pounds boneless skinless chicken breasts or thighs, cut into smaller pieces
  • 1 large red bell pepper, sliced julienne
  • 1/4 cup all-purpose flour
  • 1 tablespoon canola or vegetable oil
  • 1/4 cup soy sauce
  • 2 tablespoons white or rice vinegar
  • 2 tablespoons sweet bbq sauce (I used Famous Dave's Rich and Sassy)
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 2 tablespoons sweet chili sauce
  • 1 cup unsalted cashews
  • Red pepper flakes or chopped green onions for garnish (optional)

Instructions
 

  • Combine flour and pepper in a large Ziploc bag. Add chicken. Shake to coat with flour mixture.
    Heat oil in a skillet over medium-high heat. Brown chicken 2 minutes on each side.Place chicken in a slow cooker. Combine soy sauce, vinegar, bbq, sesame oil, sugar, garlic, ginger, and sweet chili sauce in a small bowl; pour over chicken and red peppers.
    Cook on low for 3 to 4 hours. Add cashews and stir. Serve over rice.
    Top with red pepper flakes, if desired.