Slow Cooker Cashew Chicken
568kcal
Ingredients
- 2 pounds chicken boneless, skinless
- 8 ounces whole cashews divided
- 3 Tbsps vegetable oil
- 1/3 cup cornstarch
- 1 tsp black pepper
- 1 cup ponzu sauce
- 1/2 cup ketchup
- 1/4 cup sweet Thai chili sauce
- 1/3 cup rice vinegar
- 1/3 cup brown sugar
- 1/2 tsp red pepper flakes
Equipment
- Slow Cooker
Instructions
- Mix the cornstarch and the pepper in a large plastic bag or large container with a lid. Cut up the chicken breasts into large bite size chunks and add the chicken chunks to the cornstarch mixture and shake until chicken is coated.
- Heat the oil in a large skillet. Add the chicken and over medium-high heat, brown on all sides, about 5 to 7 minutes. The chicken should be almost cooked thru.
- Into a medium bowl, add the Ponzu, ketchup, Thai chili sauce, vinegar, brown sugar, pepper flakes and 1/2 of the cashews. Stir until smooth.
- Place chicken in the slow cooker and pour the sauce over the chicken, Set the slow cooker on high for 2 hours. Start checking the chicken at 1-1/2 hours. The chicken is done when cooked thru and the sauce is thick. Divide into portions and sprinkle with remaining cashews.
Nutrition
Serving1servingCalories568kcalCarbohydrates44gProtein20gFat36gSaturated Fat12gCholesterol54mgSodium1481mgPotassium430mgFiber1gSugar23gVitamin A254IUVitamin C2mgCalcium38mgIron3mg
Notes
Rice Vinegar is sold in the oriental food aisle. Substitute another light vinegar like champagne vinegar if you do not have rice vinegar. If using regular white vinegar, use 1/4 cup vinegar and 1/4 cup water instead.