Cashew Chicken Slow Cooker Style

Cashew chicken slow cooker style. 🙂 Was a huge hit last night!

Slow Cooker Cashew Chicken – Recipe

For the sauce:
½ c Bragg’s Liquid Amino Acids (or other low sodium soy sauce)
½ c chicken broth
4 tablespoon honey
2 tablespoon mirin (seasoned rice wine)
1 tablespoon oyster sauce
1 tablespoon sweet Asian chili sauce
2 teaspoon sriracha (optional)
1 teaspoon toasted sesame oil
3-4 garlic cloves, thinly sliced
1 1/2 teaspoon fresh ginger, grated
½ teaspoon red pepper chili flakes

2 stalks celery, sliced
½ large sweet onion, large slices
1 medium size green bell pepper, cut into small squares
8oz white button mushrooms, quartered (you want them a little chunky)
2 tablespoon arrowroot or corn starch
3 tablespoon water
¾ c raw cashews, toasted in the oven at about 350 degrees for 10-15 minutes (stirring halfway through to make sure they don’t burn)

To coat the chicken:
3 tablespoon arrowroot or corn starch
1 teaspoon garlic powder
2 teaspoon baking soda
1 teaspoon pink himalayan salt
1 teaspoon Chinese 5 spice (optional)
½ teaspoon fresh ground black pepper
1 to 1 ½ boneless skinless chicken (I used thighs), cut into small chunks. You could use breasts if you want.
2 tablespoon canola oil

To make the sauce: In a medium size bowl, combine all the ingredients up to and including the chili flakes and whisk well. Set aside.

To coat the chicken: Combine the arrowroot or corn starch with the rest of the ingredients, up to and including the pepper. You can either throw it in a gallon Ziploc bag and add the chicken to shake it up, or put the chicken in a large bowl and coat it with your hands. Let sit for 10 minutes. Add the canola oil to a large skillet at medium high heat and cook the chicken until lightly browned. Don’t cook it all the way through. Dump into your slow cooker. Don’t add your veggies or cashews yet.

Pour the sauce on top. Cover and cook on low for 2 hours stirring occasionally if you want. Throw in the veggies, then whisk together the arrowroot starch/corn starch with the water, pour in, and cook another hour on low. About 30 minutes before ready to serve, add the cashews. Serve with basmati or jasmine rice and top with green onions, sesame seeds and more sriracha if you want.
By Erika Lafata

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