I followed the recipe somewhat willy nilly, like I normally do. It called for searing the chicken before placing it in the crock pot. So I did that. But then I had 2 pans dirty: my chicken pan, and my crock pot, and you all know how much I hate doing dishes. Like, I will change a recipe around just to use less dishes than it calls for. Crazy?? Or really super duper smart? Don't answer that...
ANYWAY, my point is, you can choose to do this in the crock pot, or just do it all on the stove since you have to sear the chicken and cook the veggies separately on the stove anyway. It works well either way. But my house did smell pretty darn delicious when I got home from work, thanks to my buddy, Crock Pot!
Oh - and I am still experimenting with gluten free cooking, so this IS gluten free, and I LOVED how it turned out. I added some ground flaxseed which adds lots of healthy stuff (not sure exactly what, but I know it's darn good for ya) and it added a great texture to the chicken.
Printable Recipe HERE
1 large package chicken breast (about 4 breasts), trimmed, and cut into thirds
2/3 cup garbanzo flour (or any other gluten free flour you like to use)
1/4 cup ground flaxseed
1 teaspoon ground black pepper
1 tablespoon olive oil
1 cup lite (low sodium) soy sauce
1/2 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons honey
2 tablespoons dijon mustard
2 garlic cloves, minced
1-inch piece of fresh ginger, minced
1 tablespoon crushed red pepper flakes
1/2 cup cashews
2 red bell peppers, thinly sliced
2 onions, thinly sliced
1 bunch asparagus, ends trimmed and cut in half
1 serrano chile, thinly sliced
Add the chicken pieces, flour, flaxseed, and black pepper to a gallon-sized resealable bag. Shake it up to coat the chicken.
Add the olive oil to a large pan over medium-high heat, and sear the chicken on all sides (about 1-2 minutes per side - it doesn't have to be perfect).
Combine the soy sauce, vinegar, ketchup, honey, dijon mustard, garlic, ginger and red pepper flakes in a bowl and stir to combine.
IF you chose to use a crock pot, add the chicken to the crock pot and cover with the sauce. Cook on low or even "warm" for about 4 hours. If you choose not to use the crock pot, just cook the chicken all the way through in the pan (don't add the sauce yet). Add the cashews in at the end.
Once the chicken is cooked, add the bell peppers, onions, serrano, and asparagus to the large pan and cook over high heat for about 5 minutes, until the veggies are seared but not soggy.
Combine the chicken and veggies in the large pan and pour the sauce over. Let simmer for a few minutes and then serve immediately!
(If you're allowed to eat carbs, this would go great over rice or quinoa.)