CrockPot Cashew Chicken
Ingredients
For The Sauce:
½ Cup Low Sodium Soy Sauce
¼ Cup Hoisin Sauce
¼ Cup Seasoned Rice Wine Vinegar
2 Tablespoons Brown Sugar
4 Cloves Garlic (Minced)
2 Tablespoons Grated Fresh Ginger
1 – 2 Pinches Red Pepper Flakes (Optional)
1 Tablespoon Cornstarch
For The Chicken:
2 Tablespoons Cooking Oil
2 Pounds Boneless Skinless Chicken Breasts
1 Cup Roasted Unsalted Cashews (Roughly Chopped)
3 Whole Green Onions (Thinly Sliced)
Kosher Salt And Freshly Ground Black Pepper (To Taste)
Directions
For The Sauce:
In a medium mixing bowl mix together the soy sauce, hoisin sauce, rice wine vinegar, brown sugar, garlic, ginger, red pepper flakes (if using) and cornstarch and mix with a fork until well combined and cornstarch is dissolved in the liquid.
For The Chicken:
In a large nonstick or cast iron skillet heat the oil over medium-high heat until it is hot but not smoking.
Add the cut up chicken pieces to the pan and quickly season with salt and pepper and cook while stirring until the chicken is lightly browned on all sides but not fully cooked inside.
Add the cooked chicken to a 6 quart slow cooker.
Pour prepared sauce mixture over chicken in slow cooker and stir to coat.
Cover and cook on LOW for 4 hours or until the chicken is fully cooked and the sauce has thickened.
Add the cashews and sliced green onion (reserving a little bit of each to use as a garnish if desired) and toss to combine.
Serve over hot rice or noodles garnishing with the reserved cashews and green onion if you want to.
