Makes 4-6 servings.
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Step 1: Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.
Step 2: Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Step 3: 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.
Step 4: Add cashews and stir. Serve over rice.
Step 5: *If you want more sauce and would like to have some to pour over the chicken and the rice, double the sauce ingredients