1tablespooncornstarchmixed with 3 tablespoons water to create a slurry
In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper. Lightly coat a 6-quart or larger slow cooker with nonstick spray.
Heat the oil in a large nonstick skillet or wok over medium high. Once the oil is hot, add the chicken mixture and sauté, breaking the pieces apart, for 2 to 3 minutes, just long enough to lightly brown the outsides. Transfer to the slow cooker. To the slow cooker, add the bell pepper, broccoli, and the white and light green parts of the green onions. Reserve the dark green parts for serving.
In a small bowl or large measuring cup, stir together the sauce ingredients: soy sauce, rice vinegar, honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Reserve the slurry. If you like a spicier sauce, add a few extra pinches of red pepper flakes. Pour the sauce over the chicken and vegetables and stir to coat.
Cover the slow cooker and cook on LOW for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender. (I do not recommend high heat for this as the chicken can overcook, even if you check it early.)
With a slotted spoon, remove the chicken and vegetables to a large plate or bowl. Strain the sauce into a small saucepan, then place the saucepan over high heat. Whisk in the cornstarch slurry. Let cook on high, stirring constantly, until the sauce is reduced by about half, 3 to 4 minutes. Add back to the slow cooker with the chicken and vegetables. Stir in the cashews. Sprinkle with reserved green onion tops. Enjoy hot with prepared brown rice or quinoa.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave.
Serving: 1(of 6), about 1 1/2 cups chicken and vegetables, with 1/2 cup prepared brown riceCalories: 462kcalCarbohydrates: 53gProtein: 33gFat: 14gSaturated Fat: 2gCholesterol: 64mgFiber: 4gSugar: 18g
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