Thank you to Cousin Sarah for sending this crock-pot gem my way. It originates at Carlsbad Cravings but I made a few tweaks to the recipe based on the ingredients I had on hand. Below is the recipe as I made it. There were grumblings by one about the green pepper and complaints from another about the cashews – but in the end we all ate it and we all liked it, goddamn it! Enjoy.
Ingredients:
Chicken –
1 T. cornstarch
1 t. baking soda
1/4 t. each salt and pepper
1 1/2 lb. boneless skinless chicken breasts (I used 5 breasts), cut into bite-sized cubes
2 t. vegetable oil
Sauce –
1/3 c. soy sauce
1/2 c. chicken broth
3 T. honey
2 T. cider vinegar
1 1/2 T. fish sauce
1/2 T. sriracha
1 t. sesame oil
5 cloves garlic, minced
1 t. fresh ginger, grated
1/4 t. red pepper flakes (or more)
Add Later –
1 1/2 T. cornstarch
2 T. cool water
1 green bell pepper, chopped
2/3 c. unsalted, roasted cashews
Garnish –
sesame seeds
green onion, thinly sliced
Place chicken, 1 T. cornstarch, baking soda, salt and pepper in a bowl and stir to ensure the meat is well-coated. Place 2 t. vegetable oil in a large pan on medium-high heat and cook the coated chicken until browned. Then transfer to the crock pot.
In a medium bowl, whisk together the sauce ingredients and then pour on top of the chicken and stir. Cover and cook on low for 2 to 3 hours.
About 30 minutes before serving, whisk together 1 1/2 T. cornstarch with the 2 T. cool water in a small bowl and stir into the crock pot. Toss in the chopped pepper as well as the cashews – stir to combine. Turn heat to high and cook for an additional 20 to 30 minutes.
Serve hot over rice. Garnish with sesame seeds and chopped green onion. Freezes well.