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Slow Cooked Cashew Chicken

Slow Cooked Cashew Chicken - recipe card
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Tender chunks of chicken breast are slow-cooked in a rich, savory sauce infused with soy, ginger, and garlic, then finished with crunchy toasted cashews. The result is a deeply flavorful, satisfying dish with a velvety sauce that clings to every bite of steamed rice.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup water
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup unsalted raw cashew pieces
  • 2 green onions, sliced thin, for garnish
  • 2 cups cooked white rice, for serving

Instructions

  1. In a medium bowl, whisk together the cornstarch, fine sea salt, and ground white pepper. Add the cubed chicken breast and toss until each piece is evenly coated; this dry coating helps create a light crust and thickens the sauce as it cooks.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until the oil shimmers. Add half the chicken pieces in a single layer and cook without stirring for 2-3 minutes until the bottom is golden brown. Flip and cook 2 minutes more, then transfer to a slow cooker. Repeat with the remaining 1 tablespoon oil and remaining chicken.
  3. In a small bowl, combine the low-sodium soy sauce, water, honey, rice vinegar, minced garlic, and grated ginger. Whisk until the honey is fully dissolved; this mixture will form the braising liquid that becomes the sauce.
  4. Pour the soy mixture over the chicken in the slow cooker. Stir gently to coat all pieces. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F / 74°C.
  5. About 10 minutes before serving, toast the cashew pieces in a dry skillet over medium heat, shaking frequently, until fragrant and lightly golden (about 3-4 minutes). Remove immediately to a plate to prevent burning.
  6. If the sauce appears thin after cooking, remove the chicken with a slotted spoon to a serving dish. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water into a slurry, then stir into the slow cooker liquid. Cook uncovered on HIGH for 5-10 minutes until thickened.
  7. Return the chicken to the sauce, add the toasted cashews, and stir gently. Taste and adjust salt with a pinch of kosher salt if needed. Serve immediately over steamed white rice, garnished with sliced green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over medium heat, stirring occasionally, until warmed through (about 5-7 minutes). For longer storage, freeze in a sealed container for up to 3 months; thaw overnight in the refrigerator before reheating as directed. For a thicker sauce without cornstarch slurry, remove the lid during the last 30 minutes of slow cooking to allow some liquid to evaporate.

Nutrition

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Find it online: https://copycatkitchenco.com/slow-cooked-cashew-chicken/