I make this cashew chicken in my Fagor® Multi-Functional Cooker where it cooks in about 2 hours (mine runs hot), but you could also make it in a traditional slow cooker; just allow a longer cook time.
Ingredients
- cornstarch: 0.25 cup
- ground black pepper: 1 tsp
- boneless skinless chicken breast halves: 2 pound (cut into 1-inch pieces)
- canola oil: 1 Tbsp
- roasted unsalted cashews: 1 cup
- reduced-sodium soy sauce: 0.75 cup
- rice wine vinegar: 0.33333 cup
- ketchup: 0.33333 cup
- sweet chili sauce: 3 Tbsp
- dark brown sugar: 2 Tbsp
- garlic: 5 clove (minced)
- fresh ginger: 1 Tbsp (grated)
- red pepper flakes: 0.5 tsp
- sesame oil: 2 tsp (toasted)
- green onions, sliced diagonally: 4 piece
Metric Conversion
Stages of cooking
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Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
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Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
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Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
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Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.
