Crock Pot Cashew Chicken {Easy & Healthy}

wellplated.com

Ang

subheading: FOR THE CASHEW CHICKEN AND VEGETABLES:

1 ¾ pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces

2 tablespoons cornstarch or substitute arrowroot powder

¼ teaspoon kosher salt

¼ teaspoon black pepper

1 ½ tablespoons canola oil

3 medium red bell peppers seeded and cut into bite-sized pieces

2 small or 1 very large head of broccoli cut into florets (about 5 cups florets)

1 bunch green onions about 6 medium, thinly sliced with white and light green parts divided from the dark green parts

⅔ cup dry roasted unsalted cashews

Cooked brown rice or quinoa for serving

subheading: FOR THE SAUCE:

⅓ cup plus 2 tablespoons reduced-sodium soy sauce

3 ½ tablespoons rice vinegar

3 tablespoons honey

2 ½ tablespoons freshly grated ginger

4 cloves garlic minced (about 4 teaspoons)

¼ to ½ teaspoon red pepper flakes plus additional to taste

1 tablespoon cornstarch mixed with 3 tablespoons water to create a slurry

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