Slow Cooker
Honey-Cashew Chicken and Vegetables
Toasted Coconut Quinoa
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into large chunks
- ¼ cup arrowroot
- ½ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp dark sesame oil
- 2 (12-oz) pkg vegetable stir-fry medley (such as Eat Smart)
- ¾ cup dry-roasted cashews
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp unseasoned rice vinegar
- 1½ Tbsp honey
Instructions
- Toss together chicken, arrowroot, salt, and pepper in a large bowl. Sauté chicken in hot oil in a large skillet over medium-high heat 4 minutes or until lightly browned.
- Add vegetables. Cook 5 minutes or until vegetables are tender and chicken is done. Stir in nuts.
- Combine soy sauce, vinegar, and honey in a bowl; drizzle over chicken. Toss. Serve over Toasted Coconut Quinoa recipe.
Side Dish Ingredients
- 1½ cups quinoa, rinsed and drained
- 1 Tbsp dark sesame oil
- 1 (13.5-oz) can unsweetened coconut milk
- 1 cup water
- ½ tsp kosher salt
- 2 tsp toasted sesame seeds
Side Dish Instructions
- Cook quinoa in hot oil in a medium saucepan over medium heat 2 minutes or until toasted.
- Add coconut milk, water, and salt. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Sprinkle with sesame seeds.
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