Slow-Cooked Cashew Chicken Recipe

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

Instructions

1. Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.

2. 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(R)).

3. 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.

4. 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.

    

Nutrition Facts