Categories: Chicken
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 cup raw cashews
- 2 green onions, sliced
- ***FOR THE SAUCE***
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons ketchup
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes, optional
Directions
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To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.
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Heat olive oil in a large skillet over medium high heat.
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Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
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Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and cook on low heat for an additional 15 minutes.
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Serve immediately, garnished with green onions, if desired.