Crockpot Chicken With Cashews/Pic

[Roxy15]

Crockpot Chicken With Cashews:

2 lbs. Boneless, Skinless Chicken Breasts, Cut Into 1” Chunks

***Can Use Chicken Thighs

1/4 Cup All-Purpose Flour

1/2 Tsp. Ground Black Pepper

1 T. Canola Oil

1/4 Cup Soy Sauce

2 T. Rice Wine Vinegar

2 T. Ketchup

1 Tsp. Brown Sugar

1 Garlic Clove, Minced

1/2 Tsp. Grated Fresh Ginger

1/4 Tsp. Crushed Red Pepper Flakes

1/2 Cup Cashews

1/2 Cup Green Onions, Sliced

Your Favorite Rice, Cooked

Add flour and pepper to a large sealable food storage bag or sealable container.

Shake to coat the chicken with the flour mixture. Heat canola oil in a wok or large skillet over medium-high heat.

Sprinkle chicken with garlic salt and more ground pepper, if you want.

Add the chicken and brown for 2 minutes of each side.

Remove from the pan and place the chicken into the Crockpot.

In a small bowl, combine soy sauce, ketchup, sugar, garlic, ginger, and red pepper flakes; mix well. Pour the sauce over the chicken in the Crockpot.

Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked-(the internal temperature has reached 165 degrees.) Once the chicken has finished cooking, add cashews and stir.

Serve over rice and top with sliced green onions.