Slow Cooker Cashew Chicken
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
3 Tblsp cornstarch
1/2 tsp black pepper
1 Tblsp canola oil
1/2 cup soy sauce
4 Tblsp rice wine vinegar
4 Tblsp ketchup
2 Tblsp sweet chili sauce
2 Tblsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/4 tsp red pepper flakes
1 cup cashews
2 green onions, chopped, for garnish
Cooked brown rice; optional, to serve with.
Combine cornstarch and pepper in resealable plastic bag. Add bite sized pieces of chicken, shake to coat with cornstarch 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, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (If you like your cashews soft then add to the cooking process, if you like more of a crunch then wait to add them until just before serving time.)
Cook low for 3-4 hours.
Serve over brown rice. EnJOY!
