Cantonese Cashew Chicken

• Although 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.
• Step 1:
• In a large snap lock bag place: chicken, corn starch and salt and pepper
• While in bag, shake the chicken cubes until coated with the mixture.
• Step 2:
• Place the chicken into a hot saucepan and lightly brown.
• Step 3:
• While chicken is browning, prepare the sauce by combining the following ingredients in a measuring jug:
• Soy sauce, ketchup, sweet chili sauce, garlic or garlic flakes, ginger
• *I find a fork works better than a spoon at combining the different sauces together*
• Step 4:
• Once chicken is browned, add to slow cooker and stir through with the sauce. Cook for one hour on high.
• Step 5:
• After 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.
• Cook for an additional hour on high. If the chicken looks to be cooking too quickly, turn to low if need be.

Options:

• Add stir fry vegetables for the final hour of cooking
• Serve on rice or noodles
• If the sauce ends up too watery, place a tea towel under the lid.