Ingredients
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
Preparation
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.
