This Cashew Chicken recipe is truly a gem in the world of home-cooked meals. It’s bursting with flavor from the savory soy sauce, tangy rice vinegar, and subtle sweetness of brown sugar. The addition of cashews adds a delightful crunch and nutty richness to each bite. What’s even better is the versatility of this recipe – whether you choose to cook it in the slow cooker for a hands-off approach or on the stovetop for a quicker meal, the result is always delicious. Plus, the option to customize with your favorite vegetables makes it a winner for even the pickiest eaters. Overall, it’s a definite favorite in my household and one that I highly recommend trying!
CASHEW CHICKEN RECIPE
Ingredients:
- 2 lbs boneless skinless chicken breasts (about 4 pieces), cut into smaller pieces
- 1/4 cup all-purpose flour
- 1/2 tsp black pepper
- 1 Tbsp canola oil
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 1/2 cup unsalted cashews
- Fresh veggies of your choice: peppers, broccoli, snap peas, peas, carrots, water chestnuts, etc.
Directions:
- Combine flour and black pepper in a resealable food storage bag. Add chicken pieces and shake to coat evenly with the flour mixture.
- Heat canola oil in a skillet over medium-high heat. Brown the coated chicken pieces for about 2 minutes on each side.
- Transfer the browned chicken to the slow cooker.
- In a small bowl, mix together soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, grated ginger, and red pepper flakes. Pour this sauce over the chicken in the slow cooker.
- Cook on LOW for 3 to 4 hours.
- Just before serving, steam your choice of fresh vegetables and add them to the slow cooker. Stir to combine.
- Add unsalted cashews to the slow cooker and stir gently.
- Serve the Cashew Chicken with rice.
FAQs:
- Can I use other cuts of chicken instead of chicken breasts?
- Yes, you can use boneless skinless chicken thighs or even chicken tenders if you prefer. Adjust the cooking time accordingly based on the thickness of the cuts.
- Is it necessary to brown the chicken before adding it to the slow cooker?
- Browning the chicken adds flavor and texture, but if you’re short on time, you can skip this step. However, the dish may have a slightly different taste and appearance.
- Can I substitute the cashews with other nuts?
- Absolutely! You can use almonds, peanuts, or even pecans if you prefer or have allergies to cashews.
- How can I adjust the spiciness of the dish?
- You can increase or decrease the amount of red pepper flakes according to your preference for spice. Alternatively, you can omit them entirely if you prefer a milder flavor.
- Can I prepare this dish ahead of time?
- Yes, you can prepare the chicken and sauce mixture ahead of time and store it in the refrigerator until ready to cook. Just add the cashews and vegetables during the last hour of cooking.
- Is this recipe gluten-free?
- To make it gluten-free, use gluten-free soy sauce and ensure that the other ingredients are also gluten-free.
- What vegetables go well with Cashew Chicken?
- You can use a variety of vegetables such as bell peppers, broccoli, snap peas, carrots, or water chestnuts. Choose your favorites or whatever you have on hand.
- Can I double the recipe for a larger crowd?
- Yes, you can easily double the ingredients to serve more people. Just make sure to use a larger slow cooker or pot if cooking on the stovetop.
Tips:
- Toast the cashews: For extra flavor, toast the cashews in a dry skillet over medium heat until golden brown before adding them to the dish.
- Add a splash of sesame oil: For an authentic Asian-inspired flavor, drizzle a little sesame oil over the finished dish just before serving.
- Garnish with green onions: Thinly slice green onions and sprinkle them over the Cashew Chicken for a pop of color and freshness.
- Make it a one-pot meal: Serve the Cashew Chicken over cooked rice or noodles directly in the slow cooker for easy cleanup and a complete meal in one dish.
