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 win 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
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 a small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
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