From sunrise to sunset, my kiddos want to be outdoors. I use it in Bang Bang Shrimp, Coconut Shrimp with Sweet Chili Sauce, and Szechuan Green Beans.Make tonight takeout night with this simple and delicious recipe for Slow Cooker Cashew Chicken.Įven though it’s grilling season, I love to use my slow cooker a lot during the summer. Store the jar in the chilly part of your refrigerator. I think it has a more authentic flavor as it will taste like you are adding fresh chiles. I personally like it better than sriracha in my Asian recipes. Therefore you don’t need much to add a little kick to your recipes. It is unsweetened ground fresh chili paste, and it is spicy. You will only need a couple of tablespoons for this recipe so that you will have some left for this delicious One Skillet Steak and Peppers. Look for it in the Asian food section of your local grocery store. Jars of it sit on tables in Chinese restaurants in the same manner that ketchup sits on tables in American restaurants. The Chinese people mainly use Hoisin Sauce as a table condiment. It is dark red in appearance, and it has a unique sweet and salty taste. Hoisin sauce (commonly referred to as Chinese Ketchup) is a thick, fragrant sauce commonly used as a glaze for meat or as an ingredient in a stir-fry sauce. Reheat at reduced power in the microwave. Store leftovers in an airtight container for up to 3 days.This dish is best served promptly while the chicken is just slightly crunchy, the veggies are still crisp-tender, and the sauce is the right consistency.I usually don’t chop them unless they are extremely large. Use salted or unsalted roasted cashews.I like the combination of both, but you could use 4 tablespoons of ketchup or 4 tablespoons of Hoisin Sauce.

In a pinch, either ketchup or Hoisin Sauce can be substituted for the other.Hoisin sauce and ground fresh chili paste (Sambal Oelek) can be found in the Asian food section of most grocery stores.tender as they will be simmering for a couple of minutes at the end in the sauce.Cook the bell pepper and broccoli just until crisp-tender.Cut your chicken into thin bite-size pieces so that it cooks all the way through.Simmer for just a few minutes to let everything heat up and thicken a little bit. Then add the chicken, cashews, and sauce to the skillet stirring gently to combine. Now in the same skillet over medium-high heat, cook red bell peppers and broccoli until crisp-tender. While the chicken is cooking, whisk together the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili garlic sauce. Work in batches plating the chicken or removing to a separate skillet. Then add the chicken pieces in a single layer, cooking until browned on both sides. Heat a couple of tablespoons of oil in a large skillet or wok. Then combine the chicken and cornstarch in a large zipper bag and shake to coat. Start by cutting your chicken into small bite-sized pieces. It is a healthy and hearty meal just by itself, but if company is coming, I like to serve Sweet Pork Dumplings and Crab Rangoon with it. Hubby and I love eating this with Zucchini Noodles, but rice, udon, or ramen noodles are also delicious with this. The end result is outrageously delicious, and it is so much better than takeout. This Cashew Chicken combines crispy pan-fried chicken breast pieces with sweet red bell pepper, tender-crisp broccoli, and roasted cashews in a slightly spicy sweet, and tangy sauce.

Crockpot cashew chicken