• Wash and dry produce. • Halve orange. Halve, peel, and dice onion into large chunks. Trim and remove strings from snow peas if necessary (refrigerate until ready to use in Step 4).

• In a medium microwave-safe bowl, whisk together soy sauce, chili sauce, hoisin, ketchup, vinegar, honey, cornstarch, and juice from orange. • Microwave until warmed through and slightly thickened, 30 seconds.

• Pat chicken* dry with paper towels. • In a 5- to 6-quart slow cooker, combine chicken and onion; season with garlic powder, salt, and pepper. Add soy mixture and stir to combine. TIP: If you like, rinse out bowl used for sauce to reuse in the next step. • Cover and cook on high until chicken is cooked through and tender, 2 hours.

• Remove chicken from slow cooker; transfer to a second medium bowl. Shred chicken using two forks. TIP: You can gently shred the chicken directly in slow cooker. Just be careful—it’ll be hot! • Return shredded chicken to slow cooker along with snow peas; season snow peas with salt and stir to combine. • Cover and cook on high until snow peas are crisp-tender and flavors meld, 20-25 minutes.

• Meanwhile, in a large pot, combine rice, 21/4 cups water (41/4 cups for 8 servings), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Divide rice between shallow bowls. Top with chicken and snow peas and sprinkle with cashews. TIP: You can also transfer rice, chicken and snow peas, and cashews to separate serving bowls and serve family style. Chicken is fully cooked when internal temperature reaches 165°.