I LOVE cashews and when you can use them in a meal they are a winner for me. I love the salty and texture they bring to the dish as well. This dish comes out really good! It’s easy to add some extra spice with some chili paste or red pepper flakes.

Slow Cooker or Instant Pot Cashew Chicken
(Adapted from The Recipe Critic)
Makes 4-6 servings.

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2 pounds chicken breasts boneless skinless, About 4 pieces, cut into 1 inch pieces
3 Tablespoons Cornstarch
1/2 teaspoon black pepper
1 Tablespoon canola oil
1/2 cup soy sauce low sodium
4 Tablespoons rice wine vinegar
4 Tablespoons ketchup
2 Tablespoons sweet chili sauce
2 Tablespoons brown sugar
2 garlic cloves minced
1 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes
1 cup cashews

Combine cornstarch and pepper in a resealable food storage bag.

Add chicken. Shake to coat with cornstarch mixture.

Heat oil in a skillet over medium-high heat. Brown chicken for about 2 minutes on each side. Place chicken in a slow cooker.

Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in a small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving) Cook on LOW for 3 to 4 hours. Serve over rice.

No Slow Cooker, No Problem: This can easily be made in a large skillet on the stovetop. After you saute the chicken, add the sauce to your large skillet, let it simmer for 20-30 minutes, covered. If you need to thicken the sauce more, make a cornstarch slurry of 1 Tablespoon cornstarch and 2 Tablespoons cold water, mix and then stir into the sauce and bring to a gentle boil. Serve as desired.

Instant Pot: Sauté the chicken in the instant pot, once cooked remove and add the sauce. If you are getting a burn notice add half a cup of chicken broth. Pour on the sauce and manually cook for 20 minutes.

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