Slow cooker cashew chicken

Fall is well and truly here now, rainy, shorter days, and it has started to turn chilly. I have finally had to retire my fleece and get my coats out. As the weather has changed and I am incredibly busy at work and home, I have very little spare time at the moment to create anything. Left to my own devices, I would probably eat cereal for all 3 meals. However, having a diabetic husband means that I need to put my little spare time into ensuring we have wholesome meals, that isn’t fancy, but taste good and are good for you as well. Slow cooker cashew chicken - Steph Loves Cake I really love stir fry, and loved the idea of making something similar in the slow cooker and decided on a version of cashew chicken with loads of tender crisp broccoli. Slow cooker cashew chicken - Steph Loves Cake   I really dislike overcooked vegetables, so I decided to steam the broccoli at the end until tender crisp and then pop in at the end with the cashews. Slow cooker cashew chicken - Steph Loves Cake   Stirring to coat the broccoli and the cashews with the sauce and cooking another 5-10 minutes on low. Slow cooker cashew chicken - Steph Loves CakeI served mine over brown sushi rice, but serve it over whatever you like. It would also be nice with a sprinkle of toasted sesame seeds. I think for the foreseeable future, my posts will be short and sweet while I get through an incredibly busy time at work, getting through my exams, and moving 3000 odd miles away. So please bear with me during a rather stressful transition.



Slow cooker cashew chicken


  • 400g boneless, skinless free range chicken breasts cut into bite-size pieces
  • 1/4 cup corn flour
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup dark soy sauce
  • 1 tablespoon mirin (rice wine)
  • 1 tablespoon rice vinegar
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon red pepper flakes (add more or less to taste)
  • 200g broccoli florets, lightly steamed
  • 1/2 cup cashew nuts


  1. Combine flour and pepper in a plastic bag, add chicken and shake to coat.
  2. Heat oil in a skillet over medium heat and brown chicken about two minutes per side.
  3. Place in slow cooker.
  4. Combine soy sauce, mirin, rice vinegar, sweet chilli sauce, sesame oil, brown sugar, garlic, ginger, and pepper flakes in a small bowl; whisk to mix and pour over chicken.
  5. Cook for 2-3 hours on slow, testing the chicken after 2 hours.
  6. Just before adding the broccoli, steam the broccoli until crisp tender.
  7. Add the steamed broccoli and cashew nuts and stir to coat and heat an additional 5-10 minutes.
  8. Serve immediately over rice.