Cashew Chicken is a super easy weeknight dinner, made in your slow cooker or your pressure cooker. This traditional Chinese-American dish is a crowd-pleaser and can be made gluten-free and Whole 30 complaint with just a simple alteration. Your family will love this dinner!
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I have been into trying out new Asian recipes at home. These recipes usually end up being super easy. Plus, my kids tend to really enjoy Asian cuisine.
This isn’t the first time I have made cashew chicken in the slow cooker. But, This is the first time I made it a little spicy. It was wonderful. I have been a little obsessed with butter lettuce as of late. I have been making lettuce wraps out of everything and anything. Egg salad, tuna, leftover chicken. and now slow cooker cashew chicken.
This was a really great dinner to have and the leftovers were wonderful to eat for lunch. When I served this for dinner I also served some Jasmine rice. Just so my kids could soak up the spice a little bit.
I have included instructions for your slow cooker, your instant pot, and I have also included instructions for freezing this. I love freezing meals and defrosting them for a really quick weeknight supper.
Cashew chicken is a Chinese-American dish that is traditionally made in a Wok, However, I gave this a midwestern flair by making this in my slow cooker, but I have included pressure cooker instructions too. I didn’t include the mushrooms in this dish, but you can!
I added a ton of hidden veggies into this slow cooker cashew chicken. I added an entire head of chopped cabbage, plus four shredded carrots. You could barely tell the veggies were in this! Plus, the veggies gave he cashew chicken the body it needed.
Cashew Chicken Lettuce Wraps
- 2 pounds chicken breast
- 4 cups chopped cabbage
- 1 cup shredded carrot
- 1 cup cashews
- 1 head butter lettuce
Cashew Chicken sauce
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons sweet chili sauce
- 3 tablespoons brown sugar
- 1-2 minced garlic cloves
- 1 teaspoon ground ginger
- 2 tablespoons sriracha
- 1 tablespoon corn starch
Pressure Cooker Instructions
Mix the ingredients for the cashew chicken sauce together in a bowl and set aside.
Place chicken in the bottom of your pressure cooker, and pour the sauce on top.
Cook on high pressure for 12 minutes. Release pressure when the cooking process has finished.
Add the chopped carrots, cabbage, and cashews to your instant pot, and press the saute setting. Cook until the vegetables have gotten to a consistency you like.
Shred the chicken and add it back to your cashew chicken. Stir.
Scoop a heaping tablespoon of cashew chicken filling into a lettuce wrap and enjoy.
Slow Cooker Instructions
Mix the cashew chicken sauce in a bowl and set aside.
Place the chicken breast on the bottom of the slow cooker.
Pour the sauce on top of the chicken.
add chopped cabbage, carrots and cashews on top of the chicken, with the cashew on the very top.
Cook on low for 6 hours. Shred the chicken and put it back in about 4 hours into the cooking process.
at mealtime, scoop a heaping tablespoon of cashew chicken filling into a lettuce wrap and serve.
Note about this recipe:
You can find the sweet chili sauce I used here. If you don’t eat soy, you can replace the soy sauce with either coconut aminos or tamari sauce. If you replace the soy sauce with either coconut aminos or tamari, this dish will be gluten-free. If you use coconut aminos in place of the soy sauce, this dish will become Whole 30 compliant.
Some other great side dishes that would taste great with this dish are bok choy, broccoli, cauliflower rice, my coconut water sticky rice, any Asian inspired salad, or rice noodles.
Cashew Chicken makes for a really easy weeknight dinner. Whether you choose to make this in your slow cooker, whip this up in your Instant Pot, or make ahead to freeze. This will make a great quick weeknight dinner or a mouthwatering lunch that your co-workers will envy.