Vickys Slow Cooker Cashew Chicken & Green Beans

• 1000 grams boneless, skinless chicken, diced
• 40 grams gluten-free / plain flour
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 120 ml soy sauce, see my free-from recipe link below
• 4 tbsp tomato ketchup
• 4 tbsp rice vinegar
• 2 tbsp brown sugar
• 2 clove garlic, finely chopped
• 1 tsp freshly grated ginger
• 1/2 tsp red pepper flakes
• 100 grams (1/2 cup) frozen trimmed green beans
• 100 grams (1/2 cup) salted or unsalted cashew nuts

1. Mix together the flour and black pepper then toss the chicken cubes in it to coat
2. Heat the oil in a frying pan and brown off the chicken
3. Whisk the sauce ingredients together and adjust to taste, adding extra sugar or vinegar as desired
4. Put the chicken in the slow cooker or a casserole dish and pour the sauce over
5. Cook on low for 3 - 4 hours or in the oven on it's lowest temperature (check after 3 hours), adding the frozen beans in the last 15 minutes of cooking time
6. Stir through the cashews just before serving
7. Serve over rice or noodles

chicken, flour, black pepper, olive oil, soy sauce, tomato ketchup, rice vinegar, brown sugar, clove garlic, ginger, red pepper, beans, nuts

Taken from cookpad.com/us/recipes/357752-vickys-slow-cooker-cashew-chicken-green-beans (may not work)