1Although this is a slow cooker recipe, I choose to bread and brown the chicken before putting the chicken in the slow cooker. It doesn't add too much additional prep time, as I brown the chicken while making the sauce.
3In a large snap lock bag place: chicken, corn starch and salt and pepper
4While in bag, shake the chicken cubes until coated with the mixture.
6Place the chicken into a hot saucepan and lightly brown.
8While chicken is browning, prepare the sauce by combining the following ingredients in a measuring jug:
9Soy sauce, ketchup, sweet chili sauce, garlic or garlic flakes, ginger
10*I find a fork works better than a spoon at combining the different sauces together*
12Once chicken is browned, add to slow cooker and stir through with the sauce. Cook for one hour on high.
14After hour, add 75 grams of cashews. I choose a particular brand of cashew nut from Aldi as they are already seasoned with salt and pepper and add to the taste.
15Cook for an additional hour on high. If the chicken looks to be cooking too quickly, turn to low if need be.
1Add stir fry vegetables for the final hour of cooking
2Serve on rice or noodles
3If the sauce ends up too watery, place a tea towel under the lid.