2lbs.bonesless skinless chicken tenderssliced into small strips
1T.canola oil
1/4cupsoy sauce
2T.apple cider vinegaror rice wine vinegar
2T.ketchup
1T.dark brown sugar
1T.minced garlic
1/2teaspoongrated ginger
1/2teaspoonred pepper flakes
8ouncesdiced water chestnuts
1cupcashew halvesoptional
sliced green onion for garnish
Instructions
Heat oil on medium high heat in a large skillet. Add chicken and cook each side for 2 minutes until browned.
Place chicken in the slow cooker and top with soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, red pepper flakes, and water chestnuts (optional).
Stir to combine.
Cook for 2 hours on high or 4 hours on low.
minutes before done, stir in cashews.
Serve over rice. Enjoy!
Notes
Don't be tempted to add more liquid it doesn't seem like much in the slow cooker but it's enough
You can also use chicken thighs in the recipe (boneless and skinless)
Make sure to add the cashews in at the end so they have crunch and bite to them
Add more or less red pepper flakes to your preference