2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
4 medium carrots, sliced
1 (8-ounce) can water chestnuts, drained
2 celery stalks, chopped
1 red bell pepper chopped
1 green bell pepper chopped
½ cup + 2 tablespoons water, divided
¼ cup low-sodium soy sauce
¼ cup balsamic vinegar
4 tablespoons sriracha sauce (or to taste)
4 garlic cloves, minced
2 tablespoons honey (or to taste)
1 tablespoon freshly grated ginger
1 tablespoon sesame oil
2 tablespoons cornstarch
2 cups snow peas
Instructions
Spray the inside of a slow cooker with the cooking spray. Add chicken, water chestnuts, celery, bell peppers, and carrots.
In a small bowl whisk together ½ cup water, soy sauce, balsamic vinegar, sriracha, garlic, honey, ginger, and sesame oil. Pour this over the chicken and vegetables. Cover and cook on low for 5 to 6 hours.
About 20 minutes before serving, whisk together the cornstarch and remaining 2 tablespoons of water until the cornstarch is dissolved. Stir this into the slow cooker along with the snow peas and continue cooking until sauce has thickened, 15 to 20 minutes depending on how hot your slow cooker gets.
Serve hot over rice or vegetables noodles garnished with chopped nuts and chopped scallions, if desired.