Slow Cooker Cashew Chicken

This dish is so flavourful, so it makes the cut! Do prep for sauce, chicken and chopping veggies the day before. In the morning, toss in slow cooker and you're good to go!

• 1 cup honey
• 120 ml rice vinegar
• 120 ml tomato paste
• 90 ml oyster sauce
• 4 Tbsp. cornstarch
• 4 Tbsp. toasted (Asian) sesame oil
• 6 large cloves garlic, minced
• 90 ml finely grated peeled fresh ginger (or more! This stuff is awesome)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 5 skinless chicken breasts, cut into 1-inch pieces
• 2 large carrot, halved then chopped
• 2 cup raw cashews
• 4 cups green beans (cut each bean in half, keeping them large)
• 4 cups small broccoli florets
• 2 peppers (orange or red), diced
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Mix the honey, vinegar, tomato paste, oyster sauce, cornstarch, sesame oil, garlic, ginger, salt and pepper together in a bowl. Add the chicken and toss to coat. Put in fridge for next day (or add to slow cooker, if cooking same day).

Cover and cook on the LOW setting until the chicken registers 160°F on an instant-read thermometer, about 2 hours.

Add all other ingredients, except cashews, and cook in slow cooker on the LOW setting. Stir to evenly distribute the sauce. Add cashews at end of cooking time, around 6-7 hours. Serve over steamed white, brown, or cauliflower rice.