Ingredients

The following ingredients have 4 Servings
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons butter, melted
  • 2 tablespoons chili garlic sauce
  • 20 oz boneless skinless chicken thighs
  • 1 bag (12 oz) frozen sliced peaches
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups hot cooked white rice
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped roasted, salted cashews
  • 1 lime, cut into wedges

Instruction

  • In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
  • Thaw 12 to 24 hours in refrigerator, until completely thawed.
  • Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
  • In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
  • Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.