A chicken and cashew Cantonese combination
Submitted by Michelle Sandery

Cantonese Cashew Chicken
A chicken and cashew Cantonese combination
Ingredients
- 2 large diced chicken breasts
- 5 teaspoons of cornflour
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 cup of soy sauce
- 8 tablespoons of ketchup
- 4 tablespoons of sweet chilli sauce
- 2 teaspoons of garlic flakes or minced garlic
- 1 teaspoon of minced ginger
- 75 grams of cashew nuts
Instructions
- 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.
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Im looking for a cashew chicken we had in our home town…the resturante was called ,Fortune…their cashew chicken was not tempura. fried but egg and flour fried…extra crunchy…served over shaved lettus with a white sauce…it was to die for…please help me find this …
It doesn’t sound like a slow cooked recipe if it’s fried I’m afraid 🙂