Slow-Cooker Sesame Chicken with Cashews
This better-than-takeout sesame chicken has a flavor-packed sweet and slightly spicy sauce, fresh broccoli and roasted cashews for added crunch.
Ingredient
- 1/4 cup plus 2 tablespoons Progresso chicken broth (from 32-oz carton)
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1-inch piece fresh gingerroot, peeled and grated
- 4 teaspoons finely chopped fresh garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 package (20 oz) boneless skinless chicken thighs, cut into 2-inch pieces
- 2 tablespoons cornstarch
- 4 cups small fresh broccoli florets
- 1/2 cup salted roasted whole cashews
- 2 teaspoons toasted sesame seed
- Sliced green onions, if desired
- Cooked white rice, if desired
Direction
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In medium bowl, mix 1/4 cup chicken broth, the honey, 2 tablespoons of the soy sauce, the rice vinegar, sesame oil, gingerroot, garlic and red pepper. Add chicken and mix to coat; transfer to slow cooker.
- Cover; cook on Low heat setting 2 to 2 1/2 hours or until chicken is no longer pink. In small bowl, mix cornstarch and remaining 2 tablespoons chicken broth; stir into slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until bubbly around edges and starting to thicken.
- Add remaining 2 tablespoons soy sauce and the broccoli to slow cooker, mixing to coat broccoli with sauce mixture; cover and continue cooking 10 to 15 minutes or until broccoli is crisp-tender. Stir in cashews. Before serving, sprinkle with sesame seed, and garnish with sliced green onions. Serve with cooked white rice.
