Slow-Cooked Cashew Chicken

Recipe View 5 mins In a resealable plastic bag, combine cornstarch and black pepper. (5 minutes)

Recipe View 5 mins Add chicken pieces to the bag and shake well to ensure each piece is evenly coated with the cornstarch mixture. (5 minutes)

Recipe View 2 mins Heat canola oil in a large skillet over medium-high heat. (2 minutes)

Recipe View 10 mins Brown the chicken pieces on all sides, about 2 minutes per side. This step adds flavor and texture to the final dish. Transfer the browned chicken to a multi-functional pressure cooker or slow cooker. (10 minutes)

Recipe View 5 mins In a separate bowl, whisk together the cashews, soy sauce, rice wine vinegar, ketchup, sweet chili sauce, dark brown sugar, minced garlic, grated ginger, red pepper flakes, and sesame oil. (5 minutes)

Recipe View 2 mins Pour the sauce mixture over the chicken in the pressure cooker or slow cooker, ensuring the chicken is well coated. (2 minutes)

Recipe View 2 hrs Close and lock the lid of your multi-functional pressure cooker. Select the Slow Cook function and cook on Low for approximately 2 hours, or until the chicken is cooked through and the flavors have melded together beautifully. If using a traditional slow cooker, cook on Low for 4-6 hours. (120-360 minutes)

Recipe View 2 mins Once cooked, garnish with sliced green onions before serving. Enjoy this delectable Cashew Chicken with steamed rice or noodles. (2 minutes)