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

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

Slow Cooker Directions

1. In a gallon-size Ziplock bag, combine 2 lbs of 1″ cubes of chicken breast, 3 Tbsp cornstarch, 1/2 tsp ground black pepper and toss until chicken is well-coated.
2. Heat a large skillet over medium-high heat on stovetop.
3. Add 1 Tbsp EVOO and heat.
4. Add coated chicken cubes and sear for 2 mins per side.
5. Transfer seared chicken to slow cooker’s inner pot.
6. In a medium bowl, whisk together 1 cup cashews, 1/2 cup coconut aminos, 1/4 cup ketchup, 1/4 cup rice vinegar, 2 Tbsp light brown sugar, 2 Tbsp sweet chili sauce, 2 tsp minced garlic, 1/3 tsp ground ginger, and 1/4 tsp crushed red pepper.
7. Pour cashew sauce over chicken in slow cooker.
8. Place lid on slow cooker and select LOW for 3 to 4 hours.

Instant Pot Directions

1. In a gallon-size Ziplock bag, combine 2 lbs of 1″ cubes of chicken breast, 3 Tbsp cornstarch, 1/2 tsp ground black pepper and toss until chicken is well-coated.
2. Select SAUTE – HIGH on Instant Pot (IP).
3. Add 1 Tbsp EVOO to IP’s inner pot and heat.
4. Add coated chicken cubes and sear for 2 mins per side.
5. When done searing chicken, select CANCEL then select SAUTE – LOW on IP.
6. n a medium bowl, whisk together 1 cup cashews, 1/2 cup coconut aminos, 1/4 cup ketchup, 1/4 cup rice vinegar, 2 Tbsp light brown sugar, 2 Tbsp sweet chili sauce, 2 tsp minced garlic, 1/3 tsp ground ginger, and 1/4 tsp crushed red pepper.
7. 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.
8. Seal lid on IP and select PRESSURE COOK (or MANUAL) 4 mins.
9. When cooking cycle completes, do a quick release (QR).
10. Once pressure pin drops, open lid, then select CANCEL.
11. If you want a thicker sauce, select SAUTE – 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