Cashew Chicken

It’s always weird when I first craft a recipe I’ve not actually eaten before. I never thought Cashew Chicken would taste so teriyaki-ish, but my research says yes. Huh.

This will definitely make the website when I get a chance as I’m always looking for great IP recipes to save time and cleanup efforts, plus it makes great meat!

I don’t plan ahead in my day well enough to do slow cooker cooking most of the time, so I opt for Instant Pot cooking usually. You choose!

TIP: If you prefer crunchier cashews rather than softened, add just before serving rather than including in the cooking process.

#CaliChineseCooking

Cashew Chicken Recipe

Ingredients

• 24 g (3 Tbsp) cornstarch
• 1/2 tsp ground black pepper
• 2 lbs boneless, skinless chicken breast (cut into 1″ cubes)
• 1 Tbsp extra virgin olive oil
• 1/2 cup coconut aminos
• 68 g (1/4 cup) ketchup
• 1/4 cup seasoned rice vinegar
• 24 g (2 Tbsp) light brown sugar
• 2 Tbsp sweet chili sauce
• 10 g (2 tsp) minced garlic
• 0.67 g (1/3 tsp) ground ginger
• 0.5 g (1/4 tsp) crushed red pepper
• 140 g (1 cup) roasted, unsalted cashews

Slow Cooker Directions

1. In a small bowl, whisk together 24 g (3 Tbsp) cornstarch and 1/2 tsp ground black pepper.
2. To a gallon-size Ziploc bag, add 2 lbs of 1″ cubes of boneless, skinless chicken breast and cornstarch mixture and toss until chicken is well-coated.
3. Heat a large skillet over medium-high heat on stovetop.
4. Add 1 Tbsp extra virgin olive oil and heat.
5. Add coated chicken cubes and sear for 2 mins per side.
6. Transfer seared chicken to slow cooker’s inner pot.
7. In a medium bowl, whisk together 1/2 cup coconut aminos, 68 g (1/4 cup) ketchup, 1/4 cup seasoned rice vinegar, 24 g (2 Tbsp) light brown sugar, 2 Tbsp sweet chili sauce, 10 g (2 tsp) minced garlic, 0.67 g (1/3 tsp) ground ginger, and 0.5 g (1/4 tsp) crushed red pepper.
8. Stir in 140 g (1 cup) roasted, unsalted cashews.
9. Pour cashew sauce over chicken.
10. Place lid on slow cooker and select LOW for 3 to 4 hours.

Instant Pot Directions

1. In a small bowl, whisk together 24 g (3 Tbsp) cornstarch and 1/2 tsp ground black pepper.
2. To a gallon-size Ziploc bag, add 2 lbs of 1″ cubes of boneless, skinless chicken breast and cornstarch mixture and toss until chicken is well-coated.
3. Select SAUTÉ – MORE on Instant Pot (IP).
4. Add 1 Tbsp extra virgin olive oil to IP’s inner pot and heat.
5. Add coated chicken cubes and sear for 2 mins per side.
6. When done searing chicken, select CANCEL then select SAUTÉ – LESS on IP.
7. In a medium bowl, whisk together 1/2 cup coconut aminos, 68 g (1/4 cup) ketchup, 1/4 cup seasoned rice vinegar, 24 g (2 Tbsp) light brown sugar, 2 Tbsp sweet chili sauce, 10 g (2 tsp) minced garlic, 0.67 g (1/3 tsp) ground ginger, and 0.5 g (1/4 tsp) crushed red pepper.
8. Stir in 140 g (1 cup) roasted, unsalted cashews.
9. Pour cashew sauce over seared chicken and gently deglaze pot, then select CANCEL. Again, fancy words here for removing any stuck-on bits of seared chicken.
10. Close lid, set to SEAL, and select PRESSURE COOK (or MANUAL) 4 mins.
11. When cooking cycle completes, do a quick release (QR), setting to VENT.
12. Once pressure pin drops, select CANCEL then open lid (away from you).
13. Select SAUTÉ – NORMAL and cook, stirring frequently, until sauce reaches desired thickness. It will thicken a bit as it sits, too.

Nutrition Facts
Servings: 6
Amount per serving
Calories	402
% Daily Value*
Total Fat 17.1g	22%
Saturated Fat 2.4g	12%
Cholesterol 105mg	35%
Sodium 1093mg	48%
Total Carbohydrate 22.3g	8%
Dietary Fiber 0.9g	3%
Total Sugars 10.1g
Protein 39.5g
Vitamin D 0mcg	1%
Calcium 28mg	2%
Iron 3mg	14%
Potassium 820mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowFat #SlowCooker #InstantPot