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cooked chicken breast pieces, sliced water chestnuts, green snow peas and a small amount of cashews in a light brown sauce over brown rice in one ordinary bowl, with no sesame seeds or garnish
Melissa Hart

Crockpot Cashew Chicken

Cashews are a finishing ingredient here, so they keep a little crunch instead of going soft during the whole cook, while water chestnuts and late-added snow peas make the bowl feel more substantial without a large handful of nuts; use low-sodium soy sauce and thicken the cooking liquid lightly, because a sauce that coats the chicken is enough; there is no reason to turn the bottom of the bowl into a salty syrup. Estimated calories: about 460 per serving, including everything listed.
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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/3 cup low-sodium chicken broth
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 garlic cloves minced
  • 1 tbsp finely grated fresh ginger
  • 1 can 8 oz sliced water chestnuts, drained
  • 6 oz snow peas strings removed
  • 1/4 cup unsalted roasted cashews
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 3/4 cup dry brown rice
  • 1 1/2 cups water for rice

Method
 

  1. Mix broth, soy sauce, vinegar, honey, garlic and ginger in a 4-quart slow cooker. Add chicken breasts and turn to coat.
  2. Cover and cook on high for 2 1/2 to 3 hours until the chicken reaches 165°F.
  3. Cook rice during the final hour: bring rice and 1 1/2 cups water to a boil in a covered saucepan, reduce to low and cook for 40 to 45 minutes, then rest covered for 10 minutes.
  4. Lift chicken onto a plate. Stir cornstarch mixed with 2 tablespoons cold water into the cooker, then add water chestnuts and snow peas. Cover and cook on high for 10 to 15 minutes until lightly thickened and the peas are just tender.
  5. Cut chicken into bite-size pieces and return to the hot sauce. Stir in cashews just before serving.
  6. Divide rice, chicken and vegetables among 4 bowls.