Ingredients

The following ingredients have 4 Servings
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 1 - 1 1/4 lbs boneless (skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks)
  • 3-4 tablespoons olive oil
  • **4 - 6 dried red chili peppers
  • 2/3 cup roasted cashews (or roasted peanuts)
  • 1 red bell pepper (chopped into bite-sized pieces)
  • 1 medium zucchini (chopped into halves)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 Tablespoons honey
  • 2 Tablespoons hoisin sauce
  • 3 cloves garlic (minced)
  • 1 tsp grated fresh ginger
  • 1/4 - 1/2 teaspoon dried red pepper chili flakes
  • 2 Tablespoons cornstarch or arrowroot powder
  • 2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)

Instruction

  • In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated.
  • Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. **Skip this step if in a pinch and add chicken directly to the slow cooker.
  • Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
  • In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
  • Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
  • About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
  • Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
  • Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.