Slow Cooker Kickin’ Cashew Chicken

Name: Slow Cooker Kickin’ Cashew Chicken
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 2
Ingredients: 1 unit Orange; 1 unit Yellow Onion; 4 ounce Snow Peas; 2 tablespoon Soy Sauce; 2 ounce Sweet Thai Chili Sauce; 2 tablespoon Hoisin Sauce; 1 unit Ketchup; 5 teaspoon Rice Wine Vinegar; 2 teaspoon Honey; 1 tablespoon Cornstarch; 20 ounce Chicken Cutlets; 2 teaspoon Garlic Powder; 1 cup 1.5 Jasmine Rice; 1 ounce Cashews; Salt; Pepper

06/01/2025 0 Comments

Servings: 2 Total Time: 2 hrs 45 mins Difficulty: Advanced

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2x the delicious servings!

We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This savory, orange-scented shredded chicken with snow peas that bubbles away happily in a combination of hoisin, soy sauce, onion, and sweet chili sauce. Serve this savory, sweet, and spicy sensation over fluffy jasmine rice, sprinkle with crunchy cashews, and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!

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Delicious

Slow Cooker Kickin’ Cashew Chicken

Cooking Method: Simmering Cuisine: Chinese Courses: Dinner, Lunch Recipe Keys: High Protein

Difficulty: Advanced Prep Time 15 mins Cook Time 150 mins Total Time 2 hrs 45 mins

Servings: 2 Calories: 650

Best Season: Suitable throughout the year

Description

Ingredients

Scale

1 unit Orange

1 unit Yellow Onion

4 ounce Snow Peas

2 tablespoon Soy Sauce (Contains Soy, Wheat)

2 ounce Sweet Thai Chili Sauce

2 tablespoon Hoisin Sauce (Contains Soy, Wheat)

1 unit Ketchup

5 teaspoon Rice Wine Vinegar

2 teaspoon Honey

1 tablespoon Cornstarch

20 ounce Chicken Cutlets

2 teaspoon Garlic Powder

1 cup 1.5 Jasmine Rice

1 ounce Cashews (Contains Tree Nuts)
Salt
Pepper

Instructions

• Wash and dry produce.

• Halve orange. Halve, peel, and dice onion into large chunks. Trim and remove strings from snow peas if necessary (refrigerate until ready to use in Step 4).
• In a medium microwave-safe bowl, whisk together soy sauce, chili sauce, hoisin, ketchup, vinegar, honey, cornstarch, and juice from orange.

• Microwave until warmed through and slightly thickened, 30 seconds.
• Pat chicken* dry with paper towels.

• In a 5- to 6-quart slow cooker, combine chicken and onion; season with garlic powder, salt, and pepper. Add soy mixture and stir to combine. TIP: If you like, rinse out bowl used for sauce to reuse in the next step.

• Cover and cook on high until chicken is cooked through and tender, 2 hours.
• Remove chicken from slow cooker; transfer to a second medium bowl. Shred chicken using two forks. TIP: You can gently shred the chicken directly in slow cooker. Just be careful—it’ll be hot!

• Return shredded chicken to slow cooker along with snow peas; season snow peas with salt and stir to combine.

• Cover and cook on high until snow peas are crisp-tender and flavors meld, 20-25 minutes.
• Meanwhile, in a large pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

• Keep covered off heat until ready to serve.
• Divide rice between shallow bowls. Top with chicken and snow peas and sprinkle with cashews. TIP: You can also transfer rice, chicken and snow peas, and cashews to separate serving bowls and serve family style.

Chicken is fully cooked when internal temperature reaches 165°.