Slow Cooker
1 medium-to-large spaghetti squash left whole* 1 Pinch kosher salt optional, plus additional to taste
Description
Healthy Crock Pot Cashew Chicken! It’s the stir fry minus the fry. The take-out minus the “please tell me someone else ate my last 17 bites when I wasn’t looking” feeling of regret.
Ingredients
- 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 ground 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
- ⅓ cup plus 2 tablespoons reduced-sodium soy sauce
- 3 ½ tablespoons rice vinegar
- 3 tablespoons honey
- 2 1/2 tablespoons freshly grated ginger
- 4 cloves garlic minced (about 4 teaspoons)
- 1/4-1/2 teaspoon red pepper flakes plus additional to taste
- 1 tablespoon cornstarch mixed with 3 tablespoons water to create a slurry
Directions
- In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper. Lightly coat a 6-quart or larger slow cooker with nonstick spray.
- Heat the oil in a large nonstick skillet or wok over medium high. Once the oil is hot, add the chicken mixture and sauté, breaking the pieces apart, for 2 to 3 minutes, just long enough to lightly brown the outsides. Transfer to the slow cooker. To the slow cooker, add the bell pepper, broccoli, and the white and light green parts of the green onions. Reserve the dark green parts for serving.
- In a small bowl or large measuring cup, stir together the sauce ingredients: soy sauce, rice vinegar, honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Reserve the slurry. If you like a spicier sauce, add a few extra pinches of red pepper flakes. Pour the sauce over the chicken and vegetables and stir to coat.
- Cover the slow cooker and cook on LOW for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender. (I do not recommend high heat for this as the chicken can overcook, even if you check it early.)
- With a slotted spoon, remove the chicken and vegetables to a large plate or bowl. Strain the sauce into a small saucepan, then place the saucepan over high heat. Whisk in the cornstarch slurry. Let cook on high, stirring constantly, until the sauce is reduced by about half, 3 to 4 minutes. Add back to the slow cooker with the chicken and vegetables. Stir in the cashews. Sprinkle with reserved green onion tops. Enjoy hot with prepared brown rice or quinoa.
