Description
Easy to prepare, better than takeout, and way healthier for you, too!
Ingredients
- 1 Tablespoon Olive Oil
- 2-½ pounds Chicken Thighs, Bone-in, Skin-on
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Black Pepper
- ½ cups Low Sodium Soy Sauce
- ¼ cups Rice Wine Vinegar
- 1 teaspoon Chili Paste
- 1 Tablespoon Honey
- 3 cloves Garlic, Minced
- 1 teaspoon Fresh Ginger, Minced
- 1 cup Raw Cashews
- 4 Green Onions, Sliced, For Garnish
- Cooked Brown Rice, For Serving (optional)
Preparation
Heat a fry pan over high heat and add oil.
Season chicken with salt and pepper and add to the hot pan. Cook until well-browned, about 2 minutes per side. Transfer browned chicken to the bowl of a slow cooker.
Combine soy sauce, rice wine vinegar, chili paste, honey, garlic, ginger, and cashews in a small bowl and pour over the chicken. Cover and cook on low for 3 to 4 hours.
Top with sliced green onions and serve over steamed brown rice, if desired.
