Chinese Honey Garlic Chicken with Fresh Vegetables

This is so delicious and easy. I think the orange marmalade makes it perfection! Adding the vegetables near the end means they are still crisp and the dish tastes fresh even though it was done in the crock pot. Enjoy!

Ingredients

2-3 in bone- skin-on chicken breasts
1/2 cup honey
1/2 cup soy sauce
1/4 cup bittersweet orange marmalade
1/4 cup hoisin sauce
1 tsp sriracha sauce
2 Tbsp olive oil
4 cloves garlic minced
1/2 cup medium yellow onion diced (about 1/2 )
1/2 tsp red pepper flakes
1 Tbsp cornstarch + 2 Tbsp water
Sugar snap peas
Broccoli
Can of water chestnuts
Cashews
Sliced scallions for garnish
Sesame seeds for garnish
Fresh cilantro for garnish

Steps

Place the chicken breasts in the bottom of your slow cooker, sprinkle with a little salt and pepper.
In a separate bowl, whisk together the honey, soy sauce, orange marmalade, hoisin sauce, garlic, sriracha, onion, olive oil and red pepper flakes.
Pour sauce over chicken breasts.
Cover and cook on LOW for 4-5 hours until the chicken is cooked through.
Drain liquid into a saucepan but leave chicken in the slow cooker. Break chicken apart but don't shred too much. Leave shredded chicken in the crockpot.
Add cashews, water chestnuts, sugar snap peas and broccoli to chicken in crockpot.
In a small bowl, whisk together the cornstarch with water. This is called a slurry, and it will thicken the sauce.
Transfer the liquids from the slow cooker to a small saucepan over medium high heat and whisk in the cornstarch mixture. Bring sauce to a boil, then simmer until it reduces and thickens slightly. This took me about 3-4 minutes.
Whisk and turn slow cooker on HIGH. Whisk occasionally until sauce thickens.
Pour half the sauce over shredded chicken and toss to combine. Top chicken with scallions and sesame seeds.
Reserve the second half of the sauce for drizzling over the chicken as desired.
Serve chicken over Rice.