Now listen. If you want crispy fried Cashew Chicken from the Chinese takeout place around the block, then that’s probably what you should have for dinner. This dish has zero similarities to the Chinese restaurant version. But I thought it was great! I really liked the flavor, and I certainly enjoyed the ease of the recipe. My kids didn’t really like it, but I’m not sure why. I thought it was sweet enough that they would love it. Nope. You win some and lose some, right?
Slow Cooker Cashew Chicken
1 pound boneless, skinless chicken breasts
1/4 cup soy sauce
1-3 teaspoons Sriracha, to taste
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
2 garlic cloves, finely minced
1 teaspoon grated fresh ginger
1/2 cup cashews
cilantro for garnish
Combine soy sauce, Sriracha, vinegar, ketchup, sugar, garlic, and ginger in the slow cooker. Add chicken and cook on low for 3 to 4 hours. Shred the chicken and add the cashews right before serving. Serve over rice and garnish with cilantro. Serves 4-6.