Cook the chicken chunks in extra virgin olive oil until they are browned on all sides.Cut the chicken into cubes and toss the cubed chicken pieces with the cornstarch.Dice the bell pepper into chunks and ginger into small pieces.I also used white sesame seeds (not pictured) for garnish. Scallions – The scallions in this recipe are for garnish. Soy Sauce – I always use low sodium soy sauce in any recipe that calls for soy sauce. Rice Wine Vinegar – I find that rice wine vinegar is sweeter and lighter than white vinegar which tends to be stronger and bolder. Reheat in the microwave in 30 second increments.Chicken Breasts – I used boneless skinless chicken breast.Ĭashews – I prefer the cashew halves over the whole cashews for this recipe. STORING LEFTOVERS: Store in an airtight container in the fridge for up to 5 days. Stir in the cashews right before serving. When ready to serve, thaw it in the fridge overnight and reheat it in the slow cooker for 1-2 hours or on the stovetop until hot. When it is finished let it cool completely and pour it in an airtight, freezer-safe container. You can also combine the flour and pepper in a resealable bag and leave on counter until ready to use the next day.įREEZING & REHEATING: Follow the recipe as instructed but leave out the cashews. Mix together the ingredients for the sauce and store in an airtight container and store in the fridge. To prep the ingredients, cut the chicken and store in the fridge in an airtight container. MAKING AHEAD: T he best way to do this and get the best results is to prep all the ingredients and then store them in the fridge to cook the next day. Making Ahead, Freezing, Reheating + Storing When done, do a quick release and open the lid.Set the valve to “manual” and set the time to 10 minutes. Pour the mixture over the chicken in the instant pot.In a small bowl mix soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes.Saute chicken in instant pot for 1-2 minutes.In a resealable bag combine flour, pepper and chicken.Add cashews and continue baking until they have turned slightly brown. You can use either boneless chicken breasts or boneless chicken thighs in this recipe.Ĭan you make this in the oven? If you would prefer to make this in the oven then follow instructions as directed except you will put it in a baking dish instead of the crock pot and cook in the oven at 375 degrees for about 45 minutes or until chicken is cooked.Just make sure to clean and chop the vegetables before adding them in. Some great add-in options are broccoli, bell peppers, edamame, celery, water chestnuts and carrots. You can mix in some veggies into the crockpot with chicken before it is cooked if desired.You can replace canola oil with preferred oil.Cornstarch can be used instead of flour but only use half of the amount the recipe calls for if you are doing this.Cook on low for 3-4 hours When ready, stir in cashews and serve over warm rice or noodles. Pour over chicken and add to your slow cooker. In a small bowl mix soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger and red peppers flakes. Cook cubed chicken in a skillet with hot oil for 5-7 minutes. To make this cashew chicken, begin by combining the flour, pepper and chicken in a Ziploc bag. Since you know we are all about quick and easy, we think you’ll love this version that is exactly just that – quick and easy.ĬHICKEN.

Crockpot cashew chicken