SLOW COOKER CASHEW CHICKEN - Bestrecipe005

  • 2 lbs chicken breasts boneless skinless, About 4 pieces, cut
    into 1 inch pieces
  • 3 Tablespoons Cornstarch
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/2 cup soy sauce low sodium
  • 4 Tbsp rice wine vinegar
  • 4 Tablespoons ketchup
  • 2 Tablespoons sweet chili sauce
  • 2 Tbsp brown sugar
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1 cup cashews

  1. Combine cornstarch and pepper in resealable food storage
    bag. Add chicken. Shake to coat with cornstarch mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken
    about 2 minutes on each side. Place chicken in slow cooker.
  3. Combine soy sauce, vinegar, ketchup, sweet chili sauce
    sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over
    chicken. (I like my cashews to be softer so I add them during the cooking
    process, if you want more of a crunch, add them right before serving)
  4. Cook on LOW for 3 to 4 hours.
  5. Serve over rice. Makes 4-6 servings.

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