Ingredients

• 2 lbs boneless, skinless chicken thighs, cut each thigh into about 6 pieces (don’t use chicken breasts)
• 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 resealable food storage 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.

3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.

4. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.

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