A healthier version of your favorite Chinese take-out! Simply fix it and forget it!
Course: Entrée
Cuisine: Chinese
Servings: 4
Ingredients
2lbs.boneless, skinless, chicken thighs or chicken tenderscut into 1-inch pieces
1/4c.all-purpose flour
1/2tsp.black pepper
1T.canola oil
1/4c.soy sauce
2T.rice wine vinegar
2T.ketchup
1T.brown sugar
1clovegarlicminced
1/2tsp.fresh gingergrated
1/4tsp.red pepper flakes
1/2c.cashews
hot cooked ricefor serving
2 green onionsthinly sliced for garnish
Instructions
Combine the flour and black pepper in a re-sealable gallon bag. Add the chicken to the bag, seal the bag and shake to coat.
In a large skillet, heat the oil over medium-high heat. Brown the chicken for about 2 minutes on each side. Place chicken in the slow cooker.
In a small bowl, whisk together the soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes; pour over the chicken. Cover and cook on LOW for 3 to 4 hours.
Stir in cashews. Cook for an additional 15 minutes. Serve over rice and garnish with sliced green onions.