Slow Cooker Kickin’ Cashew Chicken 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!
Prep: 165 mins
Cook: 15 mins
Servings: 4
Ingredients
2 servings
4 servings
- 1 orange
- 1 yellow onion
- 4 oz snow peas
- 2 tbsp soy sauce
- 2 oz sweet thai chili sauce
- 2 tbsp hoisin sauce
- 1 ketchup
- 5 tsp rice wine vinegar
- 2 tsp honey
- 1 tbsp cornstarch
- 20 oz chicken cutlets
- 2 tsp garlic powder
- 1.5 cup jasmine rice
- 1 oz cashews
- 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°.