Slow cooker sticky cashew nut chicken


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Meal prep this kid-friendly chicken dinner on Sunday and get two dinners from one. Enjoy half the batch with rice and turn the leftovers into a noodle stir-fry, ready in just 20 minutes (see notes for recipe.)

16 Ingredients

  • 2 tbsp peanut oil

  • 1.4kg chicken thigh fillets, excess fat trimmed, halved

  • 2 tbsp light soy sauce

  • 2 red onions

  • 4 garlic cloves, finely chopped

  • 2 tbsp shredded fresh ginger

  • 80ml (1/3 cup) oyster sauce

  • 80ml (1/3 cup) Massel Salt Reduced Chicken Style Liquid Stock

  • 1 tbsp caster sugar

  • 2 small yellow capsicums, deseeded, coarsely chopped

  • 2 small red capsicums, deseeded, coarsely chopped

  • 1 tbsp dark soy sauce

  • 1 tbsp cornflour

  • 1/2 cup fresh basil leaves

  • Steamed jasmine rice, to serve

  • 45g (1/4 cup) roasted unsalted cashews

6 Method Steps

  • Step 1

    Heat 1tbs oil in a large frying pan over high heat. Add half of the chicken

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    (1.4kg chicken thigh fillets, excess fat trimmed, halved) and cook for 3 minutes each side until golden. Transfer to the bowl of a slow cooker. Repeat with the remaining chicken.

  • Step 2

    While the chicken is cooking, cut the onion (2 red onions) into wedges and finely chop the garlic (4 garlic cloves, finely chopped).

  • Step 3

    Heat the remaining 1tbs oil in the pan. Add the onion and reduce heat to medium. Cook, stirring often for 10 minutes or until softened. Add the garlic and ginger (2 tbsp shredded fresh ginger) and cook, stirring, for 3 minutes or until slightly softened. Transfer to the slow cooker.

  • Step 4

    Add the oyster sauce (80ml (1/3 cup) oyster sauce), stock (80ml (1/3 cup) Massel Salt Reduced Chicken Style Liquid Stock), soy sauces (2 tbsp light soy sauce|1 tbsp dark soy sauce) and caster sugar (1 tbsp caster sugar). Cover and cook for 1 hour and 40 minutes on high. Add the capsicums (2 small yellow capsicums, deseeded, coarsely chopped|2 small red capsicums, deseeded, coarsely chopped) and cook for a further 30 minutes.

  • Step 5

    Combine the cornflour (1 tbsp cornflour) with 60ml (1/4 cup) water. Add cornflour mixture to the slow cooker. Stir gently. Cook, uncovered, for 10 minutes or until sauce has thickened.

  • Step 6

    Set aside half of the mixture (see tip). Toss the basil (1/2 cup fresh basil leaves) through remaining and serve with steamed rice (Steamed jasmine rice, to serve), scattered with cashew nuts (45g (1/4 cup) roasted unsalted cashews).

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Recipe Notes

Store half the chicken in an airtight container in the fridge overnight for tomorrow’s honey soy chicken with egg noodles.

Image by Nigel Lough

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