Slow Cooker Cashew Chicken
Ingredients
2 Pounds chicken breast, cut into 1” pieces (you can also use chicken thighs)
3 Tablespoons cornstarch
1 Teaspoon salt
1/2 Teaspoon black pepper
1 Tablespoon olive oil
2 Cups snap peas
1 Cup cashews, divided, unsalted
Cashew Chicken Sauce:
3/4 Cup Tamari sauce , or soy sauce, lite or low sodium recommended
1/4 Cup rice wine vinegar
1/4 Cup sweet chili sauce
1 Tablespoon gochujang, or sriracha
2 Tablespoons ketchup
1 Tablespoon hoisin sauce
1 Tablespoon ginger, grated
4 Cloves garlic, minced
1 Pinch red pepper flakes
1 Tablespoon honey
1 orange, juiced about ¼ cup
1 green onion , diced
Directions
Heat a frying pan or skillet on the stove over medium high heat.
Add diced chicken to a bowl with cornstarch, salt, and pepper. Toss to coat
Add olive oil to the hot pan and swirl to coat. Add chicken and brown for 4 minutes, tossing frequently as it cooks.
Remove chicken from heat and add to the slow cooker. Chicken should not be fully cooked. Cover and cook on low for 1 hour.
Add sugar snap peas and half of the cashews to the slow cooker.
At the one hour mark, prepare the sauce. In a large mixing bowl, combine ingredients for the sauce and whisk well.
Pour cashew sauce into the slow cooker over the chicken, sugar snap peas, and cashews. Toss lightly.
Cover and cook on low for 6 hours. Add remaining cashews when 30 minutes are remaining.
