Slow Cooker Spicy Cashew Chicken
This is a twist to a common Thai dish. And it does sound good. Many Thai using chicken, the chicken will simmer all day, one to make a nice stock, and two, makes for flavorful and tender chicken, so the use of a slow cooker makes sense.
Ingredients
- 3-4 chicken breasts, boneless, skinless, cut to 1 inch pieces
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 2 spring onions, chopped, white and green
- 1/3 cup cashews, halves if you can find them
- cooked rice, for serving
- olive oil, as needed
For the Sauce
- 4 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 2-3 Bird's Eye Chilis, chopped
- 4 tablespoons cold water
- 2 teaspoons corn starch
Instructions
- Heat a splash of olive oil in a large non stick pan, add the chicken and cook 1-2 minutes, just long enough to brown the outside. Transfer the chicken to your slow cooker, then add the bell pepper, onion, and spring onion to the to slow cooker.
- In a small bowl, whisk together the soy sauce, fish sauce, vinegar, sugar, and chilies.
- In another small bowl, mix together the cold water and corn starch until the corn starch is dissolved. Stir this into the soy sauce mixture. Then pour the soy sauce mixture into the slow cooker and stir to coat everything.
- Cover and cook on Low setting for 3 to 4 hours. About 30 minutes before serving, stir in the cashews. Serve over steamed rice.
Notes
Chicken breasts run about 60 Baht/kilo, this should easily be 4 breasts. For 3 servings, this is about 59 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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