Slow cooker sticky cashew nut chicken
Experience the ultimate comfort food with our Slow Cooker Sticky Cashew Nut Chicken recipe! Tender chicken thighs simmered to perfection in a savory blend of peanut oil, soy sauce, and oyster sauce, with hints of garlic, ginger, and red peppers. Finished with a touch of sweetness and topped with crunchy cashews and fragrant basil, this dish brings a delicious Asian-inspired flair to your dinner table. Ideal for busy weeknights, this slow cooker meal is as easy as it is flavorful. Try it today and savor the joy of effortless cooking!
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 sticky cashew nut 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 sticky cashew nut chicken hot, over steamed rice or noodles, garnished with additional basil leaves if desired.
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.
Your slow cooker sticky cashew nut 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!
Nutrition per serving
8 ServingsCalories 450kcal
Protein 27g
Carbohydrates 13g
Fiber 1.72g
Sugar 5g
Fat 33g
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