Monday, August 26, 2013

Crockpot Cashew Chicken


2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp 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
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. 
Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.