2 Tablespoons grapeseed or olive oil, divided
1/3 cup chopped onion
1/2 cup chopped carrots
2 celery stalks, diced
1/2 cubanelle pepper, diced
1/2 red pepper
1 garlic clove, minced
2 lbs boneless skinless chicken breasts, cut into chunks
Ground black pepper
1 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
3 Tablespoons rice or white vinegar
2 Tablespoons ketchup
A few dashes of Sriracha or dried red pepper flakes
1/2 cup cashews, whole and pieces
2-3 cups cooked quinoa
1. Heat one tablespoon of oil in a large skillet over medium heat. Toss in the onion, carrots, celery, and peppers and saute, stirring often, for 5 minutes. Add the garlic and saute for 1 additional minute. Turn the slow cooker onto low and place the saute mix inside of it.
2. Add the remaining oil to the skillet and turn the heat up to medium-high heat. Season the chicken with the black pepper and ginger and brown chicken for about 2 minutes on each side. Place chicken in slow cooker as well.
3. Combine the chicken broth, soy sauce, vinegar, and ketchup in a bowl, whisk together and pour over chicken and vegetable saute.
4. Cook on LOW for 3 to 4 hours, plate over quinoa and top with cashews.