Slow Cooker Cashew Nut Chicken

• Gluten free

• Meat

  • 2 lb Chicken breasts, boneless

• Produce

  • 4 Garlic cloves
  • 1 tsp Ginger, fresh
  • 1 Green onions

• Condiments

  • 2 tbsp Chili sauce, sweet
  • 4 tbsp Ketchup
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Brown sugar, dark
  • 4 tbsp Cornstarch
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 4 tbsp Rice vinegar

• Nuts & Seeds

  • 1 cup Cashews

Found on yourhomebasedmom.com

Description

Ingredients

• 2 lbs. boneless, chicken breasts (I used 4 pieces)
• 4 Tbsp cornstarch
• ½ tsp black pepper
• 2 Tbsp canola oil
• ½ C soy sauce
• 4 Tbsp rice vinegar
• 4 Tbsp ketchup
• 2 Tbsp sweet chili sauce
• 2 Tbsp dark brown sugar
• 4 garlic cloves, minced
• 1 tsp minced fresh ginger
• ¼ tsp red pepper flakes
• 1 C cashews
• green onions, for garnish

Directions

• Combine cornstarch and pepper together in a plastic storage bag. Add chicken and shake to coat.
• Heat oil in large skillet over medium high heat.
• Add chicken in single layer and cook on each side until brown, about 2 minutes each side.
• Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger and pepper flakes in a bowl. Pour over chicken.
• I add my cashews half way through the baking timeso they dont get as soft but you can add them at the beginning if your prefer.
• Cook on low for 3 - 4 hours (I did it for 3)
• Serve over rice and garnish with green onion