Chinese Cashew Chicken – from the slow cooker.

  • Chinese cashew chicken

It’s no secret that one of my favourite things to eat is Chinese food. Aged 18 I spent a month travelling around China and hand on heart I ate some of the best food I have ever eaten. Any excuse I can get I will get a chinese takeaway. I tend to find the jars of chinese style sauces you can buy in the supermarkets a little disappointing. Then I learnt a little more about the key ingredients in chinese meals and tried a few out until I ended up with the most delicious home recipe for Cashew Chicken. This recipe I do in the slow cooker but I am sure it is doable just on the hob if you left it simmering for long enough. I am just a sucker for a slow cooker recipe.

Print Recipe
Chinese Cashew Chicken - from the slow cooker.
Cashew chicken with rice
Course Main Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Cashew chicken with rice
Instructions
  1. Coat the chopped chicken thighs in cornflour (with the pepper already mixed in). I suggest rolling the chicken in the cornflour for an even coating but for speed you could also put them in a plastic food bag and shake until coated.
  2. Fry the coated chicken in oil until the sides are golden and crispy. I find it is best to split the chicken into two batches in order to fry as it won't crisp up properly if the pan is over crowded.
    Frying pan chicken
  3. Mix the sesame oil, rice vinegar, passata, soy sauce, sweet chilli sauce, chilli flakes and sugar and water. If you want your cashews soft add them at this point as well, if you would rather them crunchier add them at a later point.
  4. Let the fried chicken cool slightly to let the coating dry out a little so it doesn't wash off in the sauce. (I just leave it out whilst I mix up the sauce so it only needs a couple of minutes.
  5. Put the chicken in the slow cooker and pour the sauce over.
  6. Set your slow cooker for low heat and 2 hours. If you skip browning the cornflour coated chicken and want to through the chicken in raw you will need to put it in for 4 hours.
  7. Keep an eye on your sauce, it may dry out and if you want it a bit more 'saucy' add a little more water. I tend to add another 100ml of water after about 1 hours.
  8. Serve with rice. If you are feeling fancy or after a more authentic takeaway feel egg fried rice but I like this with just plain white rice.
    Cashew chicken with rice
Recipe Notes

Nutritional information per serving:

Calories:ย 444kcal

Carbohydrates: 29g

Fat: 19g

Protein: 31g

Sugar: 20g

 

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