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Cashew Chicken on a plate
Andrew Fowler

Crockpot Cashew Chicken

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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; turn to coat.
  2. Cover; cook on high 2 1/2 to 3 hours until chicken reaches 165°F.
  3. During the final hour, bring rice and 1 1/2 cups water to a boil in a covered saucepan. Reduce to low; cook 40 to 45 minutes. Rest covered 10 minutes.
  4. Transfer chicken to a plate. Mix cornstarch with 2 tablespoons cold water; stir into cooker. Add water chestnuts and snow peas. Cover; cook on high 10 to 15 minutes until lightly thickened and peas just tender.
  5. Cut chicken into bite-size pieces; return to hot sauce. Stir in cashews just before serving.
  6. Divide rice, chicken, and vegetables among 4 bowls.