Slow Cooker Cashew Chicken

By Nanatimesthree

I have also made this on the stove top by cooking it over low heat. Turned out just fine!

Ingredients

• Sauce:
• 5 boneless, skinless chicken breasts, cut into small cubes
• 2 chili peppers, deseeded and chopped (optional)
• Chunks of pineapple, optional
• 1 bunch bok choy
• 1 cup cashews
• 4 tablespoons cornstarch
• 2 tablespoons olive oil
• Salt and pepper
• 1/2 cup soy sauce
• 3 coves garlic, minced
• 4 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 tablespoons chili sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon ginger

Details

Servings 4
Preparation time 15mins

Preparation

Step 1

Place cornstarch, salt, and pepper in a large, resealable bag and add chicken cubes. Seal bag and shake vigorously so chicken is coated thoroughly in cornstarch.

Heat olive oil in a large skillet over medium-high heat and cook chicken for 2-3 minutes, per side, or until browned, then transfer to slow cooker and add bok choy. (Add peppers and pineapple if desired.)

In a bowl, whisk together soy cause, garlic, hoisin sauce, rice vinegar, brown sugar, ketchup, chili sauce, sesame oil and ginger together until combined.

Drizzle sauce over the chicken and bok choy and toss together to combine.

Cover slow cooker and cook on low for 3-4 hours. Add cashews right before serving.