Crock Pot Cashew Chicken

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  1.8 lbs Chicken Breast, Boneless Skinless
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  2 tbsp Cornstarch
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  0.3 tsp 1/4 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  1.5 tbsp Canola oil
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  3 Bell Pepper(357g)
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  5 cup Broccoli
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  1 Green Onion (Scallion)(100g)
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  0.7 cup Cashews
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  0.3 cup Soy Sauce, Low Sodium
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  3.5 tbsp Vinegar, Rice
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  3 tbsp Honey
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  2.5 tbsp Ginger, Fresh Root
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  4 Garlic(12g)
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  0.3 tsp Red pepper flakes

Instructions

1. 1Pat the chicken breast dry with paper towels, then cut into bite-sized pieces. In a small bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
2. 2Heat the canola oil in a large skillet or wok over medium-high heat until shimmering, about 1–2 minutes. Add the coated chicken and sauté, breaking pieces apart with a spoon, for 2–3 minutes until the outsides are lightly browned (chicken will not be cooked through). Transfer to a plate.
3. 3In a small bowl, whisk together the soy sauce, rice vinegar, honey, fresh ginger (minced), fresh garlic (minced), and red pepper flakes until combined. Set aside.
4. 4Return the browned chicken to the skillet. Add the bell pepper, broccoli florets, and the white and light green parts of the green onions. Pour the sauce mixture over everything and stir to coat evenly.
5. 5Reduce heat to medium-low, cover the skillet, and cook for 8–10 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.
6. 6In a small cup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the skillet and cook uncovered over medium heat for 2–3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
7. 7Stir in the cashews and remove from heat. Divide the cashew chicken evenly into 6 airtight containers while hot, then top each with reserved dark green onion pieces.