Prepare the Chicken:

• Place the cornstarch in a large bowl. Add the chicken pieces and toss until they are evenly coated.

• In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook each side until golden brown. Note: The goal is to brown the chicken, not to cook it through completely.

Assemble in the Crockpot:

• Transfer the browned chicken pieces to the slow cooker.

• Add the chopped red bell pepper on top of the chicken.

Prepare the Sauce:

• In a mixing bowl, combine the soy sauce, ketchup, brown sugar, chopped garlic, black pepper, ground ginger, red pepper flakes, and sesame seeds. Stir until all ingredients are well mixed.

Cook:

• Pour the prepared sauce over the chicken and bell peppers in the slow cooker.

• Add the cashews to the slow cooker and stir to ensure all ingredients are well coated with the sauce.

• Cover the slow cooker with its lid and cook on low for 3 to 4 hours.

Serve:

• Once the cooking time is complete, give the mixture a gentle stir.

• Serve the cashew chicken over a bed of cooked rice.

• Garnish with sliced scallions and additional sesame seeds as desired.