Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup celery, sliced
  • 1 cup carrots, sliced into rounds
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 tbsp honey
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 3/4 cup raw unsalted cashews
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the diced chicken thighs, celery, carrots, and onion into the slow cooker.
  2. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, minced ginger, garlic, sesame oil, and red pepper flakes. Pour the sauce over the chicken and vegetables, stirring until well-coated.
  3. Cover the slow cooker with a tight-fitting lid and set to LOW for 4 hours (or HIGH for 2 hours) until the chicken is tender and vegetables are softened.
  4. Stir in the diced red bell pepper.
  5. Whisk together the cornstarch and water to create a slurry. Stir the slurry into the slow cooker and cook for another 10–15 minutes until the sauce thickens into a glossy glaze.
  6. Fold in the raw cashews and garnish with sliced green onions and toasted sesame seeds.