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2 pounds chicken breasts (boneless skinless, About 4 pieces, cut into 1 inch pieces)

3 Tablespoons Cornstarch

½ teaspoon black pepper

1 Tablespoon canola oil

½ cup soy sauce (low sodium)

4 Tablespoons rice wine vinegar

4 Tablespoons ketchup

2 Tablespoons sweet chili sauce

2 Tablespoons brown sugar

2 garlic cloves (minced)

1 teaspoon grated fresh ginger

¼ teaspoon red pepper flakes

1 cup cashews

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1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch 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, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)

4. Cook on LOW for 3 to 4 hours.

5. Serve over rice. Makes 4-6 servings.

TIPS:

Chicken: You can use chicken breasts or chicken thighs. If you do not like chicken, pork or beef are also good choices. Shrimp is not recommended as it does not do well in the slow cooker.

Breading and Frying: It takes an extra step and a few extra minutes, but it is totally worth it. Please try to work this step into your plans. You can thank me later!

Vegetables: Add some vegetables to round out the dish. Broccoli, zucchini, bok choy, snap peas, celery, mushrooms, edamame, and green pepper all make great choices. Add to the crockpot the last 30 minutes of cooking.

Cashews: I do not recommend using salted cashews as they will cause the dish to be too salty. If that is all you have, you can rinse them off and sauté them dry before adding them to the crockpot.

Serve: We love this dish on rice, but you can use brown rice, cauliflower rice, zoodles, ramen noodles, or quinoa.