Cashew Chicken Dinner

This slow cooker cashew chicken makes the perfect no-fuss dinner when you're wanting takeout taste without stepping out the door. Your crock pot handles most of the cooking while the chicken becomes soft and juicy and the sauce gets that nice thick shine you crave. What you'll get is deeply satisfying and honestly better than what most restaurants serve up.

When I first whipped this up, I wanted to match the dish from our go-to spot down the street. My fussy mom who rarely enjoys Chinese cooking grabbed seconds before I even got to the table.

• Chicken breast tenders or chicken thigh tenders: Thighs turn out juicier but breasts work fine in a pinch
• All purpose flour: Helps get nice browning and makes sauce thicker - grab a new package for best coating
• Black pepper: Brings mild heat - go with fresh ground if you can
• Canola oil: Has a mild taste that helps brown meat well - any basic cooking oil can stand in
• Soy sauce: Creates that deep savory base - try the reduced salt kind to keep it from getting too salty
• Rice wine vinegar: Adds that little zip of tartness - look for plain, not the seasoned type
• Ketchup: Gives sweetness and tang - it's a quick trick used in lots of American-Chinese dishes
• Brown sugar: Creates that yummy sticky finish and flavor depth - pick light for subtle sweetness or dark for more molasses taste
• Fresh garlic clove: Finely chopped is essential for flavor - cut it right before cooking for strongest taste
• Fresh ginger: Shredded into the mix brings warmth and slight spice - always pick pieces that feel solid without wrinkles
• Red pepper flakes: Add gentle spice - adjust amount to match your heat preference
• Cashews: Give that awesome crunch and nutty taste - quickly dry fry them first for extra flavor punch

Tasty Preparation Guide

Get Chicken Ready:

Mix chicken strips with flour and black pepper inside a big ziploc until they're fully covered. This layer helps the meat brown nicely and locks in moisture during cooking.

Sear the Meat:

Warm up canola oil in a pan on medium-high flame. Put chicken pieces down flat without overlapping. Cook roughly two minutes per side until you see a light golden outer layer. This cooking step builds the rich taste in your final dish.

Create and Pour Sauce:

In a bowl stir together soy sauce, rice wine vinegar, ketchup, brown sugar, chopped garlic, grated ginger and red pepper flakes until sugar totally melts. Drizzle this mix over your browned chicken in the crock pot.

Let it Cook Low and Slow:

Turn crock pot to low setting and put the lid on. Let it cook for three to four hours. The chicken will drink in all those yummy flavors and stay super juicy. Don't keep opening the lid as you'll let heat escape.

Add Nuts Last:

Once cooking time finishes, mix in the cashews. They should keep some bite while soaking up a bit of sauce flavor. Throw the cashew chicken on top of some hot white rice for the full experience.

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The cashews are always what I look forward to most, especially when you toss them in just before eating so they stay crunchy. I can still picture my younger brother sneaking handfuls of cashews from the pot while I was setting the table, and we all wound up giggling with hardly any nuts left at the end.

Keeping It Fresh

Keep leftover cashew chicken in a sealed container in your fridge up to three days. Want to freeze some? Let everything cool down completely then move to a freezer container. Thaw in your fridge overnight and warm up slowly in the microwave or in a pan. The nuts won't be as crunchy after storing but the flavors actually get richer over time.

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Swap These Ingredients

You can use chicken breasts instead of thighs for a trimmer option. Tamari, gluten free soy sauce or coconut aminos work great in place of regular soy sauce. Don't have rice wine vinegar? Try apple cider vinegar though it'll change the flavor slightly. Missing brown sugar? Go with maple syrup or honey to get that rich sauce depth.

Pair It With

This meal tastes amazing over jasmine or basmati rice. For something lighter, try it with steamed broccoli or riced cauliflower. Sprinkle some sliced green onions on top for a fresh kick. Want that takeout feeling? Toss in some crisp snap peas or colorful bell pepper chunks right before you serve it.

Fun Food Background

While cashew chicken shows up on tons of Chinese American menus, it actually started in Springfield, Missouri. Someone created it to match local tastes by combining Chinese cooking methods with American comfort food elements like the sticky tomato-based sauce. Making it yourself lets you taste the true character and story behind this beloved dish.

Frequently Asked Questions

→ Can I replace thighs with breasts?

Absolutely, both work great! Thighs add juiciness, while breast meat stays tender if cooked gently in the slow cooker.

→ How do I make the sauce thicker?

To thicken it up, combine a tablespoon of cornstarch with cold water and mix it in during the last half-hour. For extra sauce, just increase the liquid ingredients when you begin.

→ Should I use raw or roasted cashews?

Either’s fine! Roasted cashews give bold flavor, while raw ones soak up the tasty sauce better.

→ Is this meal spicy?

The red pepper flakes only bring a bit of heat. Skip them for no spice or add more if you’re craving a kick.

→ What sides go well with this dish?

Pair it with steamed jasmine or brown rice. A cucumber salad or lightly sautéed veggies makes a great addition too.

→ Can I make this in advance?

Yep, it’s perfect for meal prep! Keep leftovers in a sealed container in the fridge for up to three days.