5 boneless, skinless, chicken breasts, cut into small cubes
2 chili peppers, de-seeded and chopped
1 bunch bok choy (Chinese cabbage), cleaned
1 C cashews, toasted
4 Tbsp cornstarch or all-purpose flour
2 Tbsp extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
1/2 C soy sauce
3 cloves garlic, minced
4 Tbsp hoisin sauce
2 Tbsp rice wine vinegar
2 Tbsp brown sugar
2 Tbsp ketchup
2 Tbsp chili sauce
1/2 tsp sesame oil
1/2 tsp freshly grated ginger
Place cornstarch, salt, pepper, and chicken cubes in a large, resealable, plastic bag. Shake vigorously so chicken is coated thoroughly.
Heat olive oil in a large pan or skillet, over medium-high heat, and cook chicken for 2-3 minutes, per side, or until browned.
Transfer to crock pot and add bok choy and peppers.
In a bowl, whisk together soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, ketchup, chili sauce, sesame oil, and ginger, until combined.
Drizzle sauce over chicken and bok choy and toss together to combine.
Cover crock pot and cook on low for 3-4 hours.
Add cashews during the last 30 minutes of cooking or right before serving.
Serve with rice or noodles.