This Slow Cooker Quinoa Chicken recipe puts a healthy twist on a classic takeout favorite, and it’s absolutely delicious! The best part? It’s incredibly easy to make!
Crockpot Asian-Insired Quinoa Chicken
What really makes this dish are the candied cashews — they are to-die-for! My husband had to shoo me away while he was cooking them because I kept trying to sneak them.
I love this recipe because it is the perfect healthy weeknight dinner and makes awesome leftovers. OR you can serve this dish when you have company and really wow your guests!
Here’s what you need to make our Quinoa Chicken with Candied Cashews:
Don’t be intimidated by the long ingredient list — this truly is an easy, set-it-and-forget-it recipe!
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- 1 cup quinoa (uncooked)
- 1lb chicken breast, cubed (about 3 breasts)
- 1 onion, chopped or sliced sliced
- 1 red bell pepper, chopped or sliced
- 3 stalks of bok choy, chopped into 1″ pieces
- 1 cup whole cashews
- 1 tsp sesame seeds
- 1 cup chicken broth
- 2 TB soy sauce
- 1/2 cup Hoisin sauce
- 1 TB rice wine vinegar (or other light vinegar)
- 1/2 cup white wine
- 2 TB Mirin (sweet Japanese cooking wine)
- 1 tsp powdered ginger
- 1 tsp garlic powder
- sliced green onions for garnish
STEP ONE: Layer ingredients in slow cooker (this classic Crock-pot has lasted us years!) in this order: quinoa, onions, peppers, bok choy, chicken.
STEP TWO: In a medium mixing bowl, whisk together liquid ingredients EXCEPT for 2 TB Mirin. Pour this sauce over ingredients in slow cooker. Cover and cook on high for 2 hours.
STEP THREE: In a small frying pan over medium heat, quickly saute cashews with 2 TB Mirin for about 20 seconds. The Mirin should caramelize on the cashews, forming a stick-sweet coating like candy. Set aside.
STEP FOUR: Before serving, top your quinoa chicken with candied cashews, sesame seeds, and sliced green onion.
Grab a free printable copy of this recipe:
Asian-Inspired Cashew Chicken with Quinoa
Ingredients
- 1 cup quinoa uncooked
- 1 lb chicken breast cubed (about 3 breasts)
- 1 onion chopped or sliced sliced
- 1 red bell pepper chopped or sliced
- 3 stalks of bok choy chopped into 1" pieces
- 1 cup whole cashews
- 1 tsp sesame seeds
- 1 cup chicken broth
- 2 TB soy sauce
- 1/2 cup Hoisin sauce
- 1 TB rice wine vinegar or other light vinegar
- 1/2 cup white wine
- 2 TB Mirin sweet Japanese cooking wine
- 1 tsp powdered ginger
- 1 tsp garlic powder
- sliced green onions for garnish
Instructions
- Layer ingredients in slow cooker (this classic Crock-pot has lasted us years!) in this order: quinoa, onions, peppers, bok choy, chicken.
- In a medium mixing bowl, whisk together liquid ingredients EXCEPT for 2 TB Mirin. Pour this sauce over ingredients in slow cooker. Cover and cook on high for 2 hours.
- In a small frying pan over medium heat, quickly saute cashews with 2 TB Mirin for about 20 seconds. The Mirin should caramelize on the cashews, forming a stick-sweet coating like candy. Set aside.
- Before serving, top your quinoa chicken with candied cashews, sesame seeds, and sliced green onion.
Nutrition
More of our favorite Quinoa recipes:
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