Crock Pot Cashew Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
02 - 1/4 cup all-purpose flour
03 - 1/2 tsp black pepper
04 - 1 Tbsp canola oil
05 - 1/4 cup soy sauce
06 - 2 Tbsp rice wine vinegar
07 - 2 Tbsp ketchup
08 - 1 Tbsp brown sugar
09 - 1 garlic clove, minced
10 - 1/2 tsp grated fresh ginger
11 - 1/4 tsp red pepper flakes
12 - 1/2 cup cashews

# Instructions:

01 - Combine flour and black pepper in a large Ziploc bag. Add chicken tenders and shake to coat evenly.
02 - Heat canola oil in a skillet over medium-high heat. Sear chicken for about 2 minutes on each side until lightly browned.
03 - In a small bowl, mix soy sauce, rice wine vinegar, ketchup, brown sugar, minced garlic, grated ginger, and red pepper flakes.
04 - Place browned chicken in a slow cooker. Pour the prepared sauce over the chicken and cook on LOW for 3 to 4 hours.
05 - Stir in cashews just before serving. Serve over cooked rice for a complete meal.

# Notes:

01 - For more sauce, double the sauce ingredient quantities to pour over both chicken and rice.

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