2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 large carrot, thinly sliced crosswise on a slight diagonal
1 cup raw cashews
1 cup snow peas
1 cup small broccoli florets
1 cup diced red or orange bell pepper
Cooked rice or cauliflower rice
Coarsely chopped roasted cashews
Instructions
Whisk the honey, vinegar, tomato paste, oyster sauce, cornstarch, sesame oil, garlic, ginger, chili-garlic sauce if using, salt, and pepper together in a 3 1/2- to 4 1/2-quart slow cooker. Add the chicken and toss to coat.
Cover and cook on the LOW setting until the chicken registers 160°F on an instant-read thermometer, about 2 hours.
Stir in the carrot, cashews, snow peas, broccoli, and bell pepper. Cover and continue cooking on the LOW setting until the vegetables are crisp-tender, about 30 minutes more. Stir to evenly distribute the sauce, coating the chicken, vegetables, and cashews. Serve over steamed white, brown, or cauliflower rice.
