Crock Pot Cashew Chicken

Scaled for 6 portions · 5 steps

790 gboneless skinless chicken breasts or thighs (cut into bite-sized pieces)2 tbspcornstarch (or substitute arrowroot powder)0.25 tspkosher salt0.25 tspground black pepper1.5 tbspcanola oil3medium red bell peppers (seeded and cut into bite-sized pieces)2small or 1 very large head of broccoli (cut into florets (about 5 cups florets))1 bunchgreen onions (about 6 medium, thinly sliced with white and light green parts divided from the dark green parts)0.67 cupdry roasted unsalted cashews—Cooked brown rice or quinoa (for serving)0.33 cupplus 2 tablespoons reduced-sodium soy sauce3.5 tbsprice vinegar3 tbsphoney2.5 tbspfreshly grated ginger4 clovegarlic (minced (about 4 teaspoons))0.25–0.5 tspred pepper flakes (plus additional to taste)1 tbspcornstarch (mixed with 3 tablespoons water to create a slurry)

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