Slow-Cooked Cashew Chicken Recipe

Cook Time: 128 minutes

Cashew Chicken Recipe

This savory and flavorful cashew chicken dish is perfect for a weeknight dinner or a special occasion. With its combination of tender chicken, rich sauce, and crunchy cashews, its sure to be a hit. Heres how to make it:

Ingredients:

• cup cornstarch
• 1 teaspoon ground black pepper
• 2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
• 1 tablespoon canola oil
• 1 cup roasted unsalted cashews
• cup reduced-sodium soy sauce
• cup rice wine vinegar
• cup ketchup
• 3 tablespoons sweet chili sauce
• 2 tablespoons dark brown sugar
• 5 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• teaspoon red pepper flakes
• 2 teaspoons toasted sesame oil
• 4 green onions, sliced diagonally

Directions:

1. In a resealable plastic bag, combine cornstarch and ground black pepper. Add chicken pieces and shake the bag to coat the chicken evenly with the cornstarch mixture.
2. Heat canola oil in a skillet over medium-high heat. Brown the chicken for about 2 minutes on each side.
3. Transfer the browned chicken to a multi-functional pressure cooker, such as a Fagor model.
4. In a separate bowl, combine roasted cashews, soy sauce, rice wine vinegar, ketchup, sweet chili sauce, dark brown sugar, minced garlic, grated ginger, red pepper flakes, and toasted sesame oil. Stir well to combine.
5. Pour the sauce mixture over the chicken in the pressure cooker, making sure the chicken is well coated.
6. Close and lock the lid of the pressure cooker. Select the Slow Cook function, and set it to cook on Low for approximately 2 hours, or until the chicken is fully cooked through and the flavors are well combined.
7. Once the cooking time is complete, garnish the dish with sliced green onions for an added burst of flavor and color.

Cook's Note:

If you prefer your cashews to have a bit of crunch, add them just before serving. If you want them softer, you can add them earlier in the cooking process.

Nutrition Facts (per serving):

Nutrition	Per Serving
Calories	408
Total Fat	18g (23% DV)
Saturated Fat	3g (17% DV)
Cholesterol	78mg (26% DV)
Sodium	1368mg (59% DV)
Total Carbohydrate	28g (10% DV)
Dietary Fiber	2g (6% DV)
Total Sugars	12g
Protein	35g (70% DV)
Vitamin C	5mg (6% DV)
Calcium	49mg (4% DV)
Iron	3mg (18% DV)
Potassium	484mg (10% DV)

Origin of Slow-Cooked Cashew Chicken

Cashew Chicken is a beloved dish in Chinese-American cuisine, widely known for its savory sauce, tender chicken, and crunchy cashews. Although it's common in Chinese restaurants across the United States, its exact origins are debated. Some believe it was created by Chinese immigrants in the mid-20th century, while others claim that it was developed in the Midwest, particularly in Springfield, Missouri, where a variation using a special "gravy" sauce gained popularity. This hearty, flavorful dish is often adapted for various cooking methods, with slow-cooking becoming a modern favorite for its convenience and depth of flavor.

Regional Variations

Cashew Chicken has several regional variations, particularly in the United States. In Springfield, Missouri, its often prepared with a rich, brown sauce and served with crispy fried chicken pieces. On the other hand, in places like California or New York, the dish tends to have a more balanced sauce with a slight tanginess, made from ingredients like soy sauce, rice wine vinegar, and sweet chili sauce. The use of cashews remains consistent, but the style of sauce and the method of cooking differ from region to region.

How It Differs from Similar Dishes

Cashew Chicken is often compared to dishes like Kung Pao Chicken and General Tsos Chicken. The key difference lies in the use of cashews, which add a crunchy texture and nutty flavor that distinguish this dish from others. While Kung Pao Chicken uses peanuts and often features a spicier sauce with Sichuan peppercorns, and General Tsos Chicken is more heavily battered and fried, Cashew Chicken maintains a relatively simple yet flavorful sauce, highlighting the contrast between the tender chicken and the crispy cashews. The slow-cooking method also sets it apart, allowing the flavors to meld and deepen over time.

Where It's Typically Served

Slow-Cooked Cashew Chicken is typically served in Chinese-American restaurants, particularly in family-style settings where dishes are shared among guests. It pairs well with steamed rice or noodles and is commonly found in both casual dining spots and more upscale Chinese eateries. Its also a popular choice for home cooks who enjoy slow-cooker recipes, as the dish is easy to prepare and requires minimal hands-on attention. Youll often find it served at dinner parties or during gatherings where comfort food is the focus.

Fun Facts

• In some variations, cashews are added just before serving to retain their crunch, which contrasts with the softer texture they acquire when cooked for a longer period.
• Though the dish is commonly associated with Chinese cuisine, the slow-cooking method is a relatively recent adaptation, making it easier for home cooks to prepare without extensive cooking time.
• The sweetness of the sauce in this dish is balanced with the tang of rice wine vinegar and the heat from chili flakes, making it a perfect blend of flavors.
• Cashews, the key ingredient in this dish, are native to Brazil but are widely cultivated in tropical regions, including India and Southeast Asia, where they are a staple in many dishes.

FAQ about Slow-Cooked Cashew Chicken Recipe

Comments