Yields 4-6 servings.
Ingredients:
1/4 cup all purpose flour
1/2 tsp. black pepper
2 pounds boneless, skinless chicken thigh tenders or breast
1 Tbsp. canola oil
1/4 cup soy sauce
2 Tbsps. rice wine vinegar
2 Tbsps. ketchup
1 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.
Note: If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
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