5 boneless, skinless chicken breasts, cut into small cubes
2 chili peppers, de-seeded and chopped, optional
1 bunch bok choy (Chinese cabbage), cleaned of dirt
1 cup cashews, toasted
4 tablespoons cornstarch or all-purpose flour
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
1/2 cup low-sodium soy sauce
3 cloves garlic, minced
4 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons chili sauce
1/2 teaspoon sesame oil
1/2 teaspoon freshly grated ginger
Place cornstarch (and salt and pepper) in a large, resealable plastic bag and add chicken cubes. Seal bag and shake vigorously so chicken is coated thoroughly in cornstarch.
Heat olive oil in a large pan or skillet over medium-high heat and cook chicken for 2-3 minutes, per side, or until browned, then transfer to slow cooker and add bok choy (and peppers, if using).
In a bowl, whisk together soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, ketchup, chili sauce, sesame oil and ginger together until combined.
Drizzle sauce over the chicken and bok choy and toss together to combine.
Cover slow cooker and cook on LOW for 3-4 hours. Add cashews during the last 30 minutes of cooking or right before serving. Note: or HIGH for 1 1/2-2 hours.
Cashew Chicken (Crockpot)