Ingredients
1/4
cup honey
1/4
cup soy sauce
2
tablespoons butter, melted
2
tablespoons chili garlic sauce
20
oz boneless skinless chicken thighs
1
bag (12 oz) frozen sliced peaches
2
tablespoons cornstarch
2
tablespoons cold water
2
cups hot cooked white rice
1/2
cup sliced green onions
1/4
cup chopped fresh cilantro leaves
1/4
cup chopped roasted, salted cashews
1
lime, cut into wedges
Preparation
In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
Thaw 12 to 24 hours in refrigerator, until completely thawed.
Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.
