Slow-Cooked Cashew Chicken - cooking recipe

Ingredients

1/4 cup cornstarch
1 teaspoon ground black pepper
2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 tablespoon canola oil
1 cup roasted unsalted cashews
3/4 cup reduced-sodium soy sauce
1/3 cup rice wine vinegar
1/3 cup ketchup
3 tablespoons sweet chili sauce
2 tablespoons dark brown sugar
5 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes
2 teaspoons toasted sesame oil
4 green onions, sliced diagonally

Preparation

Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor(R)).
Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.