Slow cooker sticky cashew nut chicken

A sweet, savory, and tangy slow cooker dish featuring tender chicken, roasted cashews, and red bell peppers, perfect for serving over rice, noodles, or lettuce wraps.

Ingredients

• 700g boneless, skinless chicken thighs (or chicken breast, cubed)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• ½ cup soy sauce (low sodium preferred)
• ⅓ cup honey
• ¼ cup brown sugar
• 3 tablespoons ketchup
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon minced garlic (about 3 cloves)
• 1 teaspoon grated fresh ginger
• ½ teaspoon black pepper
• ½ teaspoon chili flakes (optional, for heat)
• ¾ cup roasted cashew nuts (unsalted)
• 1 small red bell pepper, chopped
• 2 green onions, sliced
• Sesame seeds (for garnish)
• Extra green onions (for garnish)

Instructions

1. Cut the chicken into bite-sized pieces and place them in a bowl. Sprinkle with cornstarch and toss until evenly coated.
2. Heat vegetable oil in a pan over medium heat and lightly sear the chicken pieces for 2–3 minutes until just golden on the outside. This step is optional but enhances flavor.
3. In a medium bowl, whisk together soy sauce, honey, brown sugar, ketchup, rice vinegar, hoisin sauce, garlic, ginger, black pepper, and chili flakes. Mix until smooth and well combined.
4. Place the seared (or raw) chicken into the slow cooker. Pour the sauce over the chicken, ensuring all pieces are coated evenly.
5. Cover and cook on LOW for 4–5 hours (best for tender texture), or on HIGH for 2–3 hours. Avoid opening the lid frequently, as this releases heat and extends cooking time.
6. About 20–30 minutes before serving, stir in the roasted cashew nuts and chopped red bell pepper. Let them heat through and slightly soften while maintaining some crunch.
7. If you prefer a thicker sauce: Mix 1 tablespoon cornstarch with 2 tablespoons water. Stir into the slow cooker. Cook on HIGH for an additional 10–15 minutes until thickened.
8. Sprinkle sesame seeds and sliced green onions on top before serving.

Notes

Use chicken thighs for juicier, more flavorful results. Don’t overcook — chicken breast can dry out if left too long. Add cashews later to keep them crunchy. Customize sweetness by adjusting honey or sugar levels. Add veggies like broccoli, snap peas, or carrots for extra nutrition. Storage: Refrigerator for up to 4 days, Freezer for up to 2 months (without cashews for best texture). Reheating: Warm in a pan over medium heat or microwave in 1-minute intervals.