Slow Cooker Cashew Chicken

Ingredients

• 2 lb boneless, skinless chicken breasts (Cut into bite-sized pieces)
• 0.5 cup soy sauce
• 0.25 cup honey
• 2 tbsp ketchup
• 2 tbsp rice vinegar
• 2 garlic (Cloves, minced)
• 1 tsp fresh ginger (Grated)
• 0.25 tsp red pepper flakes (Optional)
• 1 tbsp cornstarch
• 2 tbsp water
• 0.75 cup roasted cashews
• 1 red bell pepper (Chopped; optional)
• green onions (Sliced, for garnish; amount not specified)
• cooked rice (For serving; amount not specified)

Steps

1. 1

   Place the bite-sized chicken pieces in the slow cooker.

2. 2

   In a bowl, whisk together the soy sauce, honey, ketchup, rice vinegar, minced garlic, grated ginger, and red pepper flakes, if using.

3. 3

   Pour the sauce mixture over the chicken and stir to coat. If using the chopped red bell pepper, add it to the slow cooker and stir it in.

4. 4

   Cover and cook on LOW for 3–4 hours or HIGH for 1½–2½ hours, until the chicken reaches an internal temperature of 165°F (74°C).

5. 5

   In a small bowl, mix the cornstarch with the water until smooth.

6. 6

   During the final 20–30 minutes of cooking, stir the cornstarch mixture into the slow cooker to thicken the sauce.

7. 7

   Just before serving, stir in the roasted cashews.

8. 8

   Garnish with sliced green onions and serve over cooked rice.

Notes

The red pepper flakes and red bell pepper are optional. The source does not specify quantities for the green onion garnish or cooked rice.

Nutrition per serving

• main
• dinner
• slow cooker
• crockpot
• gluten-containing
• dairy-free
• high-protein