Crock Pot Cashew Chicken

• 2 lbs boneless & skinless chicken breast tenders 1/2 cup cashews
• 1 garlic clove, minced
• 4 tbsps rice wine vinegar
• 2 tbsp brown sugar
• 1 tbsp canola oil
• 1 tsp grated fresh ginger
• 1/4 cup all purpose flour
• 1/2 cup soy sauce
• 1 tsp black pepper
• 1/4 tsp red pepper flakes
• 4 tbsps ketchup

1. 1.Mix flour & pepper in a big resealable food storage bag.
2. 2.Mix again, this time with the chicken.
3. 3.Heat oil in a pan over high flame.
4. 4.Add the chicken for 4 mins while flipping sides, Brown the chicken for 2 mins each side
5. 5.Put the chicken in slow cooker
6. 6.Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.
7. 7.Pour over chicken and cook (on low!) for 3-4 hrs.
8. 8.Mix with the cashews.
9. 9. Combine with rice for the complete experience.
10. 10.Add the sauce.
11. 11.It would be a good idea to double the sauce recipe to have sauce to pour

chicken breast tenders, garlic, rice wine vinegar, brown sugar, canola oil, ginger, flour, soy sauce, black pepper, red pepper, ketchup

Taken from www.epicurious.com/recipes/member/views/crock-pot-cashew-chicken-52359751 (may not work)