Description
This Crockpot Cashew Chicken recipe features tender chicken pieces quickly browned and then slow-cooked in a savory, slightly sweet sauce packed with garlic, ginger, and crunchy cashews. Ideal for a comforting weeknight meal, it’s served garnished with scallions and sesame seeds, perfect over steamed rice.
Ingredients
Scale
Chicken and Coating
- 2 lbs chicken tenderloins, cut into bite-size pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables
- 1 red bell pepper, chopped
- 4 cloves garlic, chopped
- 3 scallions, sliced (for garnish)
Sauce and Seasoning
- 1 cup soy sauce (lite or low sodium)
- ½ cup ketchup
- 4 tablespoons brown sugar
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon sesame seeds (plus more for garnish)
- 1 cup cashews
Instructions
- Brown the Chicken: Coat the chicken pieces with cornstarch. Heat the vegetable oil in a large skillet over medium-high heat. Quickly brown the chicken pieces, turning them to get a little color on all sides. The goal is not to cook through the chicken but to develop a lightly browned exterior.
- Prepare Slow Cooker and Sauce: Transfer the browned chicken to the slow cooker. Add the chopped red bell pepper. In a mixing bowl, whisk together soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds to create the sauce.
- Cook in Slow Cooker: Pour the sauce over the chicken and bell pepper in the slow cooker. Add the cashews and gently stir everything to combine. Cover and cook on LOW setting for 3 to 4 hours until the chicken is tender and flavors meld.
- Garnish and Serve: Before serving, garnish the dish with sliced scallions and a sprinkle of additional sesame seeds. Serve hot over cooked rice for a complete meal.
Notes
- Do not fully cook the chicken during browning; this step is just to add texture and color.
- Using lite or low sodium soy sauce helps control the salt level in this dish.
- The cashews add a pleasant crunch but can be omitted if allergic to nuts.
- Serve with steamed jasmine or basmati rice to soak up the flavorful sauce.
- You can adjust the red pepper flakes according to your preferred spice level.
