Prepared by Karen Peterson
http://365daysofcrockpot.blogspot.com
Serves 4-6
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into 1/2 inch pieces (don't use chicken breasts)
- 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 clove garlic, minced
- 1/2 tsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 1/2 cup cashews
Combine flour and pepper in resealable food storage 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. Server over rice.
