Slow cooker cashew chicken
Slow cooker cashew chicken features tender chicken thighs simmered with a sweet and savory sauce, enhanced by garlic, ginger, and crunchy cashews. This easy, hands-off method results in a flavorful dish perfect for family dinners.
Cook time 205 min
Prep time 10 min
Ingredients:
2 tbsp peanut oil12 chicken thighs
1 tbsp soy sauce
2 red onions
2 garlic cloves
2 tbsp ginger root
1/3 cup oyster sauce
1/3 cup chicken gravy
1 tbsp sugar
2 red peppers
1 tbsp corn flour
1/2 cup basil leaves
1/3 cup cashew
Experience the delightful flavors of slow cooker cashew chicken. This recipe combines tender chicken thighs with a mix of sweet and savory ingredients, enhanced by a slow-cooking method that melds the flavors perfectly. Impress your family and friends with this delicious and easy-to-prepare meal!
Instructions:
- Thinly slice the red onions and red peppers.
- Mince the garlic cloves.
- Grate the ginger root.
- Roughly chop the basil leaves.
- Toast the cashews in a dry pan over medium heat until they're golden brown, then set aside.
- Heat the peanut oil in a large skillet over medium-high heat.
- Add the chicken thighs and sear them on both sides until they're golden brown (about 4-5 minutes per side). You may need to do this in batches to avoid overcrowding the pan.
- Once all the chicken thighs are seared, transfer them to the slow cooker.
- In the same skillet, add the sliced red onions, minced garlic, and grated ginger. Sauté for about 2-3 minutes until fragrant and the onions begin to soften.
- Add the soy sauce, oyster sauce, chicken gravy, and sugar. Stir well to combine and bring to a gentle simmer.
- Pour the sauce mixture over the chicken thighs in the slow cooker.
- Add the thinly sliced red peppers to the slow cooker.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- About 30 minutes before serving, mix the corn flour with a little bit of water to create a slurry.
- Stir the corn flour slurry into the slow cooker, cover again, and let it cook for the remaining 30 minutes to thicken the sauce.
- Once the cooking time is complete, stir in the chopped basil leaves and toasted cashews.
- Serve the cashew chicken hot, over steamed rice or noodles, garnished with additional basil leaves if desired.
Your slow cooker cashew chicken is now ready to serve! Enjoy the blend of tender chicken, crunchy cashews, and delightful sticky sauce. Serve this dish over a bed of steamed rice or alongside your favorite stir-fried vegetables for a complete meal. Bon appétit!
Slow cooker cashew chicken FAQ:
Cook the sticky cashew nut chicken on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
The chicken is done when it is tender and easily pulls apart with a fork. Additionally, ensure the internal temperature reaches 165°F (74°C) for safety.
Yes, you can substitute chicken thighs with chicken breasts or even tofu for a vegetarian option; however, cooking times may vary slightly—breasts may cook faster.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
If you need a substitute for oyster sauce, consider using hoisin sauce or a mixture of soy sauce and sugar, though it may alter the flavor slightly.
Cooking Tips:
- Use bone-in, skinless chicken thighs for the best flavor and tenderness.
- Toast the cashew nuts in a dry pan before adding them to the slow cooker to enhance their flavor.
- If you prefer a spicier dish, consider adding some red pepper flakes or a splash of hot sauce.
- Fresh basil leaves should be added at the end of the cooking process to retain their flavor and aroma.
- For a thicker sauce, mix the corn flour with a little water to make a slurry before adding it to the slow cooker.
Nutrition Facts
8 ServingsCalories 450kcal
Protein 27g
Carbohydrates 13g
Fiber 1.72g
Sugar 5g
Fat 33g
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