One of my favorite chinese dishes to order out is Cashew Chicken. I love the combination of the tangy sauce and the crunchy addition of the cashews. In the past I have a recipe that you make quickly in the wok style pan, This one is cooked in the crock pot (Big fan!) intrigued us so we gave it a try. There is a short cooking time on this recipe so if you are home some afternoon or possibly on the weekend this is a good choice. I lke to have the cruchy taste of the cashews so we add them just before it is done.
2 lbs boneless skinless chicken breasts (About 4 pieces)
3 Tablespoons Cornstach
½ tsp black pepper
1 Tbsp canola oil
½ cup soy sauce
4 Tbsp rice wine vinegar
4 Tablespoons ketchup
2 Tablespoons sweet chili sauce
2 Tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes
1 cup cashews
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. Add cashews about 1/2 hour before the mixture is done.
Cook on low for 3 to 4 hours. Serve over rice. Makes 4-6 servings.