Crockpot Cashew Chicken

By kayjayjohnson

An easy and delicious Thai inspired recipe for Crockpot Cashew Chicken. Serve with or over white sticky rice.

Ingredients

• 2 pounds chicken thigh tenders or chicken breast tenders, boneless, skinless*
• 1/4 cup all purpose flour
• 1/2 teaspoon black pepper
• 1 tablespoon canola oil
• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 garlic clove, minced
• 1/2 teaspoon ginger, grated fresh
• 1/4 teaspoon red pepper flakes
• 1/2 cup cashews

Preparation

Step 1

Combine flour and pepper in large Ziploc 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. Serve over rice.

Note:

If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.