Cashew Chicken

• 2 lbs Boneless Skinless Chicken Breast Tenders
• 1/3 C. All Purpose Flour
• 1/2 t. Black Pepper
• 5 T. Vegetable Oil
• 2/3 C. Soy Sauce
• 4 T. Rice Wine Vinegar 
• 4 T. Ketchup 
• 4 T. Brown Sugar
• 3 Garlic Cloves-minced 1 t. Ginger 
• 1 t. Red Pepper Flakes
• 1 C. Cashews
• One 4 oz. Can Sliced Mushrooms

Directions:

1. Combine flour and pepper in large Ziploc bag. 
2. Add chicken and shake to coat with flour mixture. 
3. Heat oil in skillet over medium-high heat. 
4.  Brown chicken about 2 minutes on each side. 
5. Place chicken, mushrooms and cashews in slow cooker. 
6. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; 
7. Pour mixture over chicken.
8. Cook on low for 3 to 4 hours. 
9. Serve over rice and stir fried vegetables. 

Hunkiedorië

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