I’ve always been a fan of this dish since I was little. You should always serve this over rice, zoodles, or quinoa for the best experience. Cooked to perfection, you will surely love this dish. Enjoy!
For the Chicken:
1-pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
For the Sauce:
3 cloves garlic, minced
2 tablespoons unseasoned rice vinegar
1 tablespoon freshly grated ginger
2 tablespoons ketchup
¼ c reduced-sodium soy sauce
¼ teaspoon crushed red pepper flakes – optional
1 tablespoon brown sugar
2 green onions, sliced
1 c raw cashews
Add garlic, ginger, soy sauce, brown sugar, red pepper flakes, rice vinegar, and ketchup into a mixing bowl. Whisk until well blended.
Place a large skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Sprinkle salt and pepper over the chicken breasts, then toss until well coated.
Add the chicken breasts into the hot skillet, then cook for about 2 minutes or until they turn golden brown.
Move the chicken into the slow cooker.
Pour the sauce over the chicken, then stir until well coated.
Cover and seal the slow cooker, then cook everything for about 2 to 3 hours on a low setting.
Add cashews, then stir until well blended.
Cover the slow cooker again and cook the cashews for 15 more minutes.
Sprinkle each serving with freshly chopped green onions to garnish.
Serve and enjoy!
Feel free to add veggies such as mushrooms, celery, Bok choy, green pepper, broccoli, or zucchini. Cook them during the last 30 minutes.
Serve this over rice, quinoa, cauliflower rice, or zucchini noodles.
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days or 3 months in the freezer. Thaw and reheat for an hour in a crockpot.