This delicious slow cooker cashew chicken recipe is just as tasty as the one from your favourite Chinese takeaway. It’s easy to make plus it is both gluten and dairy free.
Add the cornflour and black pepper into a bag
Cut the chicken into 1 inch chunks and then place it into the bag and shake to coat the meat in cornflour
Heat the oil in a frying pan and once hot enough brown the chicken pieces for 2 minutes each side. Once the chicken is browned chuck it into the slow cooker along with the chopped red pepper
Combine the soy sauce, wine vinegar, honey, brown sugar, garlic and chilli flakes in a bowl. Pour over the chicken and red pepper in the slow cooker. You can either add the cashew nuts now before cooking or if you like them with a bit more of a crunch then add them to the last 30 minutes of cooking.
Cook on LOW for 4 hours.
Serve with rice and chopped spring onion.