Savory and spicy slow cooked Asian cashew chicken with minimal prep and the most amazing flavor.
Course Main Course
Keyword cashew, spicy, sweet
Prep Time 10minutes
Cook Time 4hours
Total Time 4hours10minutes
3-4boneless skinless chicken breasts, cut into 1 inch pieces
1red bell pepper, chopped
1/3cupDiamond of California Cashew Halves
cooked white or brown rice, for serving
Sauce (see note)
1teaspooncrushed red pepper flakes
4tablespoonscold water + 2 teaspoons corn starch
Add oil to a large pan and preheat over medium heat. Add chicken and sauté 1-2 minutes, just long enough to brown the outside. Transfer to slow cooker.
Add bell peppers, onions, and green onions to slow cooker.
Whisk together soy sauce, fish sauce, rice vinegar, sugar, and red pepper flakes. In another small bowl stir together cold water and corn starch til dissolved. Stir into soy sauce mixture. Pour over chicken and veggies and stir to coat.
Cover slow cooker and cook on low for 3-4 hours. About 30 minutes before serving stir in cashews. Serve hot over steamed white or brown rice.
If you like saucier dishes (like me!) I recommend doubling the sauce portion of the recipe.