Ingredients:

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

Directions:

1. Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. 2. 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.

3. Serve over rice. Makes 4-6 servings. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Bon Appetit!