Slow-Cooked Cashew Chicken recipe
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Ingredients
- ¼ cup cornstarch 1 teaspoon ground black pepper 2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces 1 tablespoon canola oil 1 cup roasted unsalted cashews ¾ cup reduced-sodium soy sauce ⅓ cup rice wine vinegar ⅓ cup ketchup 3 tablespoons sweet chili sauce 2 tablespoons dark brown sugar 5 cloves garlic, minced 1 tablespoon grated fresh ginger ½ teaspoon red pepper flakes 2 teaspoons toasted sesame oil 4 green onions, sliced diagonally
Nutrition Info
- 408 caloriescarbohydrate: 28.2 gcholesterol: 78 mgfat: 17.8 gfiber: 1.7 gprotein: 35.2 gsaturatedFat: 3.4 gservingSize: -sodium: 1367.5 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Slow-Cooked Cashew Chicken
Directions
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Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.