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Slow Cooker Sunday: Cashew chicken for a takeout fake out

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Just say no to takeout with this easy slow cooker ginger-cashew chicken

Pass up the takeout, and make your very own Asian dinner in the slow cooker — 15 minutes for prep is all the time you need.

I'm a busy mom and wife, and sometimes I need food that is not only fast but super easy too. I used some organic chicken breast I had on hand and added it to my slow cooker with fresh chopped vegetables and a tasty ginger-soy sauce to cook it in. It's as simple as that.

You can serve this dish over cooked white or brown rice or even quinoa, if desired. Garnish your plate with roasted cashews, thin-sliced green onions and fresh Thai basil. This makes great leftovers and is so much healthier than takeout, since you can control the ingredients.

Just say no to takeout with this easy slow cooker ginger-cashew chicken

Slow cooker ginger-cashew chicken recipe

Diced chicken and fresh vegetables are slow-cooked in a sweet and savory ginger-soy sauce and served over cooked rice with roasted cashews.

Serves 6

Prep time: 15 minutes | Cook time: 6 hours | Total time: 6 hours 15 minutes

Ingredients:

For the chicken

  • 3 large organic chicken breasts, diced
  • 2 red bell peppers, chopped
  • 1 large onion, diced
  • 1/4 cup diced carrots

For the sauce

  • 3/4 cup reduced-sodium soy sauce
  • 1/2 cup raw honey
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons sweet chili sauce
  • 1 lime, juiced
  • 2 tablespoons rice wine vinegar
  • Salt and pepper, to taste

For serving

  • Fresh steamed white or brown rice
  • Roasted cashews
  • Fresh Thai basil, thinly sliced
  • Fresh cilantro

Directions:

  1. Into the bowl of the slow cooker, place the diced chicken and vegetables.
  2. In a bowl, combine all the ingredients for the sauce, and mix well.
  3. Pour the sauce over the chicken and vegetables, and place the lid on the cooker. Set the timer to cook on low for 6 hours.
  4. Divide the steamed rice among plates or bowls. Spoon the ginger chicken on top of the rice.
  5. Garnish with roasted cashews, fresh cilantro and thinly sliced Thai basil. Best served warm.
slow cooker sunday

More tasty slow cooker recipes

15 Easy slow cooker recipes for spring
Slow cooker chili chicken soup
Slow cooker General Tso's chicken

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