Ingredients
·
1 Tbsp canola oil
·
½ cup soy sauce
·
4 Tbsp rice wine vinegar
·
4 Tablespoons ketchup
·
2 Tablespoons sweet chili sauce
·
2 Tbsp brown sugar
·
½ tsp black pepper
·
¼ tsp red pepper flakes
·
1 cup cashews
·
2 garlic cloves, minced
·
1 tsp grated fresh ginger
·
2 lbs boneless skinless chicken breasts (About 4 pieces)
·
3 Tablespoons Cornstach
Instructions
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.
