There are some Chinese dishes that people crave ... and for good reason! The sweet and salty flavor combination of cashew chicken is absolutely one of them, but the preparation is often lengthy, and standing over multiple hot pans frying the chicken and reducing the sauce can be a tiresome endeavor. Now's the time to break out your slow cooker because you're in for a surprise.
Your slow cooker is the perfect place to let flavors meld and deepen. This quick recipe, featured by the blog The Recipe Critic, requires very little work, and you can easily adapt the level of spiciness to fit your family's personal needs. Plus, you can adjust the sodium content by making a few subtle substitutions. Voila! Homemade Chinese cashew chicken!
Ingredients
Ingredients
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Instructions:
1. In a large bowl or plastic freezer bag, stir together the cornstarch and ground pepper. Add the chicken to the mix and coat thoroughly. Tip: If you're cutting back on calories, you can skip this step and go straight to step two.
2. Pour the canola oil into a large skillet and heat over medium-high until a few drops of water sizzle. Brown the chicken in the oil for approximately two minutes on each side, then remove and drain on a paper towel while you combine the ingredients for the sauce. Tip: Allowing the chicken to drain for a few minutes will ensure that the crust is dry and stays intact while cooking in the slow cooker. If you've chosen to simply brown the chicken without breading it, you can place it straight into the slow cooker once it's done.
3. In a small bowl, stir all the remaining ingredients together to make the sauce. Tip: If you don't have fresh ginger on hand, you can buy it frozen in teaspoon-sized portions. You can also set the cashews aside and sprinkle them in just before serving if you prefer them to be crunchy.
4. Place chicken in slow cooker, then pour the sauce over it.
5. Cover and cook for 3 to 4 hours on low. Stir before serving with rice and your favorite steamed veggies.
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Makes 4-6 servings
