Ingredients
The following ingredients have 4 Servings
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons tomato paste
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon toasted (Asian) sesame oil
- 3 cloves garlic, minced
- 1 1/2 tablespoons finely grated peeled fresh ginger
- 1/2 teaspoon Asian chili-garlic sauce (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large carrot, thinly sliced crosswise on a slight diagonal
- 1 cup raw cashews
- 1 cup snow peas
- 1 cup small broccoli florets
- 1 cup diced red or orange bell pepper
- Cooked rice or cauliflower rice
- Coarsely chopped roasted cashews
Instruction
- Whisk the honey, vinegar, tomato paste, oyster sauce, cornstarch, sesame oil, garlic, ginger, chili-garlic sauce if using, salt, and pepper together in a 3 1/2- to 4 1/2-quart slow cooker. Add the chicken and toss to coat.
- Cover and cook on the LOW setting until the chicken registers 160°F on an instant-read thermometer, about 2 hours.
- Stir in the carrot, cashews, snow peas, broccoli, and bell pepper. Cover and continue cooking on the LOW setting until the vegetables are crisp-tender, about 30 minutes more. Stir to evenly distribute the sauce, coating the chicken, vegetables, and cashews. Serve over steamed white, brown, or cauliflower rice.
