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Thai Cashew Chicken Recipe

Gluten Free
Thai Cashew Chicken Recipe
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Easy Thai Cashew Chicken Recipe


This easy thai cashew chicken is a great weeknight recipe everyone will love. This kid friendly recipe is inspired by thai flavors and takes minutes to prep.

The best thing about slow cooker and instant pot recipes is how conveinant they are. As a mom of 4 I need things to be easy in the kitchen. With freezer meals, like this easy cashew chicken recipe, home-cooked healthy family dinners feels easy. 

Tip: if you like a little heat add some sriracha to your plate.

You will love this easy cashew chicken freezer meal!

Freezer meals have been a huge game changer for our family. Spending an hour once a week to have my healthy dinners prepped and in the freezer gives me back free time. Plus I do not have to think about dinner. 

Losing that mental stress is my favorite part about this recipe. Having a couple freezer meals stocked up ready to go has been a regular life saver for me. It’s amazing!

Why you will love slow cooker cashew chicken recipe. 

  • 5 Minutes to Prep
  • Super Easy
  • Extremely Tasty
  • Healthy (Soy Free, Gluten Free, Dairy Free, Preservative Free)
  • Family Friendly
Thai Cashew Chicken Recipe
Thai Cashew Chicken Recipe

*See FAQ’s and specific tips following recipe below. (so you don’t have to scroll for a million years to find the food).

Ingredients you will need for this easy cashew chicken recipe. 

  • chicken thighs (or chicken breasts)
  • water
  • vinegar
  • coconut aminos
  • tapioca starch
  • garlic
  • raw cashews
  • green onions

*Garnish with lime juice or lime wedges for a colorful presentation and a little extra flavor to your shredded chicken.

Thai Cashew Chicken Recipe

How do you make this Thai Cashew Chicken Recipe? 👇  

Slow Cooker Cashew Chicken

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Calories: 362kcal
Author: Hannah Stewart

Equipment

  • Slow Cooker/Instant Pot

Ingredients

  • 2 lb Bone-In Chicken Thighs, no skin*
  • 1/4 cup Water
  • 2 tbsp Vinegar
  • 2 tbsp Coconut Aminos
  • 1 tbsp Tapioca Starch
  • 1 clove Garlic, crushed
  • 1/2 cup Raw Cashews, roughly chopped

Sauce:

  • 2 tbsp Vinegar
  • 2 tbsp Coconut Aminos
  • 1 tbsp Tapioca Starch
  • 1 clove Garlic, crushed
  • 1 bunch Green Onions
  • 1/2 cup Raw Cashews, roughly chopped (Garnish)

Supplies for freezing:

  • 1 Gallon Freezer Bag
  • 1 Quart Freezer Bag

Instructions

Directions:

  • Add all main ingredients into slow cooker.
  • Stir and cook on low 4-6 hours or high 2-3 hours.
  • Shred chicken, remove bones and set chicken into serving dish.
  • Whisk together sauce ingredients
  • Pour sauce over shredded chicken and mix, if you need extra sauce add some from slow cooker.
  • Serve over cauliflower rice and garnish with extra green onions, if desired.

Freezer Directions:

  • Label Freezer bag with Recipe name, cooking directions and expiration date (todays date plus three months).
  • Add all main ingredients to labeled gallon freezer bag.
  • Add all sauce ingredients to quart freezer bag.
  • Set quart freezer bag into gallon freezer bag and seal (Remove as much air as possible and freeze for up to three months).

Cooking from Freezer Directions:

  • Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
  • Dump contents of gallon freezer bag into slow cooker.
  • Cook on low 4-6 hours or high 2-3 hours.
  • Shred chicken, remove bones and set chicken into serving dish.
  • Whisk together sauce ingredients in quart freezer bag.
  • Pour sauce over shredded chicken and mix, if you need extra sauce add some from slow cooker.
  • Serve over cauliflower rice and garnish with extra green onions, if desired.

Don’t forget to pin this recipe and save it for later! 👇

Thai Cashew Chicken Recipe

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