INGREDIENTS

For the chicken:

• 2 lbs boneless skinless chicken thigh
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil

For the sauce:

• 1/2 cup soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tbsp ketchup
• 2 Tbsp brown sugar
• 2 garlic clove minced
• 1tsp grated fresh ginger 
• 1/2 tsp red pepper flakes
• 1 cup cashews

INSTRUCTIONS

1. Note: I don’t use ginger a lot so to buy fresh ginger for just a small amount isn’t reasonable. My grocery store sells pureed ginger in a tube that lasts longer and you can use it as you need. Or you can freeze your fresh ginger.
2. For the chicken: Trim any visible fat off the chicken. Combine the flour and black pepper in large Ziploc bag. Add the chicken and shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 4-5 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.