Honey Cashew Shredded Chicken
This dish is an homage to my upbringing in Ohio, and specifically our trips to get Chinese takeout in the midwest. Despite having home cooked Taiwanese food, my dad used to LOVE this cashew chicken dish from this little takeout place in a stripmall called First Wok. Inspired by the flavors of that cashew chicken dish, I wanted to do an elevated home cooked version with tender chicken thigh, and it's topped with this very addicting scallion cashew crema and goes perfect with a simple bowl of rice.
At a glance
Yield
4 servingsTime
45 min (Instant pot) or 6-8 hrs (slow cooker)Ingredients
Meat
4 lb chicken thighs
Dry Rub
2 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon orange zest fresh or dry
1 tablespoon ginger, minced
1/2 teaspoon cinnamon
Marinade
1/4 cup honey or maple syrup
1 tablespoon soy sauce
1 cup chicken broth
2 tablespoons balsamic vinegar
Scallion sauce
4 scallions
2 tablespoons olive oil
1 cup cashews, soaked for 1 hr in water
2 tsp kosher salt
Half squeeze of lemon or lime
3/4 cup of water that cashews were soaking in
Preparation
Prep chicken
In a large mixing bowl, evenly coat chicken with dry rub ingredients.
Cook chicken in slow cooker or instant pot
Top the chicken with the marinade ingredients. Cover and cook on low for 6-8 hours in a slow cooker (If using an Instapot, cook on high pressure for 30 minutes).
Make scallion sauce
While the chicken is cooking, place all scallion sauce ingredients into a blender and blend until smooth. Place into a squeeze bottle or storage container and set aside in fridge until chicken is done. Stores for up to a week in fridge or place in freezer to store for longer.
Plate and serve
When chicken is done cooking, remove from slow cooker or instant pot and shred using two forks. Squeeze or spoon some scallion cashew sauce on top, and garnish with extra chopped up cashews, green herbs and/or pickles of your choice, and serve.
1 Comment
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Meat
4 lb chicken thighs
Dry Rub
2 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon orange zest fresh or dry
1 tablespoon ginger, minced
1/2 teaspoon cinnamon
Marinade
1/4 cup honey or maple syrup
1 tablespoon soy sauce
1 cup chicken broth
2 tablespoons balsamic vinegar
Scallion sauce
4 scallions
2 tablespoons olive oil
1 cup cashews, soaked for 1 hr in water
2 tsp kosher salt
Half squeeze of lemon or lime
3/4 cup of water that cashews were soaking in
Replies
Thanks for sharing with the recipe. I love to cook it for tonight dinner
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