Crock Pot Cashew Chicken

5 from 13 votes

Skip take out and make this easy and delicious Cashew chicken recipe at home. Your family will love it and you will save time and money. It's a great meal.

Prep Time10

Cook Time6

To Cook the Vegetables:30

Total Time6 10

Course: Main Course

Cuisine: Chinese

Servings: - 8

Author: Carrie Barnard

Cost: $21.35 Per Recipe, $2.67-$3.56 Per Serving

Ingredients

4 Chicken Breasts (Diced into 1 in. pieces)
6 tsp Cornstarch
2 Tbsp Olive Oil
⅓ Cup Chicken Broth
4 Tbsp Hoisin Sauce
1 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
½ tsp Sesame Oil
2 tsp Minced Garlic
1 tsp ground ginger
2 cups Broccoli Florets
1 Red Bell Pepper Diced
¾ cup Unsalted Cashew Halves
4 Green Onions (diced for serving)
1 Tbsp Sesame Seeds (for serving)

Instructions

Place 4 diced chicken breasts in the slow cooker and toss with 6 teaspoons cornstarch until coated.
In a small bowl, whisk together 2 tablespoons olive oil, ? cup chicken broth, 4 tablespoons hoisin sauce, 1 tablespoon soy sauce, 2 tablespoons rice vinegar, ½ teaspoon sesame oil, 2 teaspoons minced garlic, and 1 teaspoon ground ginger. Pour the sauce mixture over the chicken and stir to coat evenly.
Cover and cook on low for 4-6 hours or on high for approximately 3 hours until the chicken is cooked through.
Stir in 2 cups broccoli florets and 1 diced red bell pepper. Cover and cook for an additional 20–30 minutes until the vegetables are tender.
Stir in ¾ cup unsalted cashew halves.
Serve topped with 4 diced green onions and 1 tablespoon sesame seeds.

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

How to Make this Recipe on the Stove Top:

In a gallon ziplock bag, place the chicken with the cornstarch. Shake to evenly coat the chicken with the cornstarch.

Heat 1/2 Tbsp of Olive Oil in a large sauce pan over medium heat until hot. Add the chicken and cook until the chicken is cooked through (approximately 4-6 minutes). Remove the chicken to a separate plate.

In a mixing bowl, combine the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil and the remaining cornstarch. Set aside.

Then heat the remaining olive oil in the skillet over medium heat until hot. Add in the minced garlic, broccoli and bell pepper. Sprinkle the ground ginger, salt and pepper over these veggies. Sauté the veggies in the skillet until they are the tenderness that you desire (5-7 minutes).

Then pour in the sauce mixture. Cook this mixture with the veggies over medium heat until the sauce begins to boil and thickens (1-3 minutes).

Stir in the chicken and cashews into the skillet with the veggies and sauce.

Serve topped with the green onions and sesame seeds.

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