1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/2 cup soy sauce*
4 Tbsp rice wine vinegar*
4 Tbsp ketchup*
1 Tbsp brown sugar*
2 garlic cloves, minced (1 teaspoon)*
1 tsp grated fresh ginger*
1/2 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 the crock pot. 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. Serve over rice. Makes 4-6 servings. Garnish & serve with cilantro.
(Note: the sauce, while it may look like a lot, thickens as it cooks, so you have considerably less than what you began with. So, if you want it to be extra saucey, or a little more runny, maybe throw in a bit of chicken broth. But, I tried it just like it’s written above and it was fantastic!)
*If you want to have a drier dish (less sauce), half the sauce ingredients.
(Original recipe from Six Sisters’ Stuff, here.)