2 lbs boneless skinless chicken breasts (About 4 pieces)<br />
3 Tablespoons Cornstach<br />
½ tsp black pepper<br />
1 Tbsp cooking oil<br />
½ cup soy sauce<br />
4 Tbsp rice wine vinegar<br />
4 Tablespoons ketchup<br />
2 Tablespoons sweet chili sauce<br />
2 Tbsp brown sugar<br />
2 garlic cloves, minced<br />
1 tsp grated fresh ginger (optional)<br />
¼ tsp red pepper flakes (optional)<br />
1 cup cashews
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.<br />
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.<br />
Combine soy sauce, vinegar, ketchup, sweet chilli sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (If you like your cashews to be softer add them during the cooking process, if you want more of a crunch, add them right before serving)<br />
Cook on LOW for 3 to 4 hours.Serve over rice.<br />
PREP TIME: 15 MINS COOK TIME: 4 HOURS TOTAL TIME: 4 HOURS 15 MINS<br />
SERVES: 4-6