Ingredients

The following ingredients have 5 Servings
  • 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
  • Green onions, for garnish

Instruction

  • Blot the pieces of chicken with a thick paper towel. You’ll want to get as much moisture off of the chicken as possible.
  • Combine flour and pepper in resealable food storage bag. Add chicken. Shake to thoroughly coat with flour mixture.
  • Heat oil in skillet over medium-high heat. When oil is hot, brown the chicken about 2 minutes on each side. Make sure you have a large enough pan that each piece of chicken can sit on the bottom of the skillet. After the chicken is browned transfer it to the bottom of the 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. Gently stir in the cashews and let cook on low for about 10 more minutes. Serve chicken over hot cooked rice of noodles and garnish with sliced green onions.