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Slow Cooker Kung Pao Chicken with Chili Peppers, Bell Peppers, and Hoisin Sauce
  • 900 grams boneless, skinless chicken breast, cut into 2.5 centimeter cubes
  • Salt and pepper
  • 2 tablespoons oil
  • ½ cup low sodium chicken broth
  • ⅓ cup low sodium soy sauce
  • ¼ cup balsamic vinegar or Chinese black vinegar
  • ¼ cup sugar
  • 2 tablespoons hoisin sauce
  • 4 to 6 dried red chili peppers, split and seeds removed
  • 1 orange bell pepper, sliced
  • 1 small white onion, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 3 tablespoons cornstarch
  • Toasted salted cashews, to top
  • Green onion, thinly sliced to garnish
  • Medium grain rice, such as Calrose, to serve
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