Slow Cooker Cashew Chicken

By tschnet1

Chinese takeout is one of those things that’s become a tradition for us.  At least once a week, there’s a night when we just don’t want to do anything, when we just want to sit back and relax with something delicious that we’ve known and loved for years. On those nights, cashew chicken is our go-to.

Ingredients

• Sauce:
• 5 boneless, skinless chicken breasts, cut into small cubes
• 2 chili peppers, de-seeded and chopped, optional
• 1 bunch bok choy (Chinese cabbage), cleaned of dirt
• 1 cup cashews, toasted
• 4 tbsp cornstarch or all-purpose flour
• 2 tbsp extra-virgin olive oil
• kosher salt and freshly ground pepper, to taste
• 1/2 cup low-sodium soy sauce
• 3 cloves garlic, minced
• 4 tbsp hoisin sauce
• 2 tbsp rice wine vinegar
• 2 tbsp brown sugar
• 2 tbsp ketchup
• 2 tbsp chili sauce
• 1/2 tsp sesame oil
• 1/2 tsp freshly grated ginger

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

Place cornstarch (and salt and pepper) in a large, resealable plastic bag and add chicken cubes. Seal bag and shake vigorously so chicken is coated thoroughly in cornstarch.

Heat olive oil in a large pan or skillet over medium-high heat and cook chicken for 2-3 minutes, per side, or until browned, then transfer to slow cooker and add bok choy (and peppers, if using).

In a bowl, whisk together soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, ketchup, chili sauce, sesame oil and ginger together until combined.

Drizzle sauce over the chicken and bok choy and toss together to combine.

Cover slow cooker and cook on LOW for 3-4 hours. Add cashews during the last 30 minutes of cooking or right before serving.

Note: or HIGH for 1 1/2-2 hours.

Transfer to plates and serve hot with rice or noodles.