Slow-Cooked Cashew Chicken

Name: Slow-Cooked Cashew Chicken
Total time: 138
Yield: 6
Ingredients: ¼ cup cornstarch; 1 teaspoon ground black pepper; 2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces; 1 tablespoon canola oil; 1 cup roasted unsalted cashews; ¾ cup reduced-sodium soy sauce; ⅓ cup rice wine vinegar; ⅓ cup ketchup; 3 tablespoons sweet chili sauce; 2 tablespoons dark brown sugar; 5 cloves garlic, minced; 1 tablespoon grated fresh ginger; ½ teaspoon red pepper flakes; 2 teaspoons toasted sesame oil; 4 green onions, sliced diagonally

Recipe by Clo from allrecipes.com

Dinner 2 Hr. 18 Mins.

Ingredients

6 servings

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¼ cup cornstarch
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1 teaspoon ground black pepper
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2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
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1 tablespoon canola oil
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1 cup roasted unsalted cashews
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¾ cup reduced-sodium soy sauce
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⅓ cup rice wine vinegar
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⅓ cup ketchup

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3 tablespoons sweet chili sauce
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2 tablespoons dark brown sugar
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5 cloves garlic, minced
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1 tablespoon grated fresh ginger
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½ teaspoon red pepper flakes
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2 teaspoons toasted sesame oil
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4 green onions, sliced diagonally

Instructions

Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.