Cashew Chicken - Slow Cooker

2 lbs Boneless Skinless Chicken Breasts cut into pieces

3 Tbsp Corn Starch

1/2 tsp Black Pepper

1 Tbsp Cooking Oil

1/2 cup Soy Sauce

4 Tbsp Rice Wine Vinegar

4 Tbsp Ketchup

1 Tbsp Sweet Chili Sauce

2 Tbsp light Brown Sugar

2 cloves Garlic minced

1 tsp Ginger, ground

1/4 tsp Red Pepper

1 cup Cashews

3 cups Minute Rice

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.

Servings/Yield: 4-6 servings

Prep Time: 30 minutes + 4 hours cooking