Name: Slow cooker sticky cashew nut chicken recipe
Prep time: 10 min
Cook time: 205 min
Total time: 215 min
Yield: 1
Cuisine: asian
Ingredients: 36.40 gm peanut oil; 1.4kg Chicken Thigh Fillets, excess fat trimmed, halved; 42.00 gm light soy sauce; 2 red onions; 4 garlic cloves, finely chopped; 40.00 ml shredded fresh ginger; 80ml (1/3 cup) oyster sauce; 80ml (1/3 cup) Salt Reduced Chicken Style Liquid Stock; 20.00 gm caster sugar; 2 small yellow capsicums, deseeded, coarsely chopped; 2 small red capsicums, deseeded, coarsely chopped; 21.00 gm dark soy sauce; 10.00 gm cornflour; 125.00 ml fresh basil leaves; Steamed jasmine rice, to serve; 45g (1/4 cup) roasted unsalted cashews

Slow cooker sticky cashew nut chicken recipe

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Prep Time:
10 minutes

Cook Time:
205 minutes

Total Time:
215 minutes

Prepare a versatile kid-friendly chicken dish in advance for two satisfying meals: serve with rice for the first dinner, then transform leftovers into a quick and delicious noodle stir-fry in 20 minutes. See notes for recipe details.

Ingredients:

36.40 gm peanut oil
1.4kg Chicken Thigh Fillets, excess fat trimmed, halved
42.00 gm light soy sauce
2 red onions
4 garlic cloves, finely chopped
40.00 ml shredded fresh ginger
80ml (1/3 cup) oyster sauce
80ml (1/3 cup) Salt Reduced Chicken Style Liquid Stock
20.00 gm caster sugar
2 small yellow capsicums, deseeded, coarsely chopped
2 small red capsicums, deseeded, coarsely chopped
21.00 gm dark soy sauce
10.00 gm cornflour
125.00 ml fresh basil leaves
Steamed jasmine rice, to serve
45g (1/4 cup) roasted unsalted cashews

Instructions:

In a large frying pan over high heat, heat 1 tablespoon of oil. Cook half of the chicken for 3 minutes on each side until golden. Transfer to the slow cooker. Repeat with the remaining chicken.
Prepare the onion by cutting it into wedges and finely chop the garlic while the chicken is cooking.
In the pan, heat the last tablespoon of oil. Saute the onion over medium heat until softened, about 10 minutes. Stir in the garlic and ginger, cook for an additional 3 minutes until fragrant, then transfer everything to the slow cooker.
Combine oyster sauce, stock, soy sauces, and caster sugar in the pot. Cook covered on high for 1 hour and 40 minutes. Stir in the capsicums and continue cooking for another 30 minutes.
Mix the cornflour with 60ml (1/4 cup) water until smooth. Pour the cornflour mixture into the slow cooker and stir gently. Cook uncovered for 10 minutes or until the sauce has thickened.
Reserve half of the mixture and gently mix in the basil. Serve over steamed rice and top with cashew nuts for a delightful meal.

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