Slow Cooker Kickin’ Cashew Chicken
2x the delicious servings!
We all know the slow cooker is a game-changer for big-batch, make-ahead, easy-peasy meals. Case in point? This savory, orange-scented shredded chicken with snow peas that bubbles away happily in a combination of hoisin, soy sauce, onion, and sweet chili sauce. Serve this savory, sweet, and spicy sensation over fluffy jasmine rice, sprinkle with crunchy cashews, and watch your hungry crowd devour it—or save it for yourself and eat like a royal all week long!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Orange
1 unit
Yellow Onion
4 ounce
Snow Peas
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 ounce
Sweet Thai Chili Sauce
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 unit
Ketchup
5 teaspoon
Rice Wine Vinegar
2 teaspoon
Honey
1 tablespoon
Cornstarch
20 ounce
Chicken Cutlets
2 teaspoon
Garlic Powder
1.5 cup
Jasmine Rice
1 ounce
Cashews
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve orange. Halve, peel, and dice onion into large chunks. Trim and remove strings from snow peas if necessary (refrigerate until ready to use in Step 4).
• In a medium microwave-safe bowl, whisk together soy sauce, chili sauce, hoisin, ketchup, vinegar, honey, cornstarch, and juice from orange. • Microwave until warmed through and slightly thickened, 30 seconds.
• Pat chicken* dry with paper towels. • In a 5- to 6-quart slow cooker, combine chicken and onion; season with garlic powder, salt, and pepper. Add soy mixture and stir to combine. TIP: If you like, rinse out bowl used for sauce to reuse in the next step. • Cover and cook on high until chicken is cooked through and tender, 2 hours.
• Remove chicken from slow cooker; transfer to a second medium bowl. Shred chicken using two forks. TIP: You can gently shred the chicken directly in slow cooker. Just be careful—it’ll be hot! • Return shredded chicken to slow cooker along with snow peas; season snow peas with salt and stir to combine. • Cover and cook on high until snow peas are crisp-tender and flavors meld, 20-25 minutes.
• Meanwhile, in a large pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Divide rice between shallow bowls. Top with chicken and snow peas and sprinkle with cashews. TIP: You can also transfer rice, chicken and snow peas, and cashews to separate serving bowls and serve family style.
Chicken is fully cooked when internal temperature reaches 165°.
