Cashew Chicken in a Slow Cooker

     Cashew chicken has been a favorite of mine since I was coerced into trying it a few years ago.  Normally, I prefer nuts stay in desserts or next to fruit where they belong, but in this case I have to make an exception.  

Below is a convenient and easy cashew chicken to fix and forget.

1 lb of boneless, skinless chicken breast or thighs
2 Tablespoons of all purpose flour
1/4 teaspoon black pepper
1 - 2 Tablespoons of vegetable oil

1/4 cup of soy sauce
2 Tablespoons of seasoned rice vinegar
2 Tablespoons of ketchup
1 Tablespoon of brown sugar
1 garlic clove minced
1/2 teaspoon grated fresh ginger

1/4 cup cashews

Cut chicken to 1/4 inch strips.  

Combine flour and pepper in a large plastic bag.  Add chicken and shake to coat the chicken with the flour. 

Heat 1 Tablespoon of oil in a pan over medium heat.  Brown chicken for 2 minutes on each side.  Do in batches so you don't crowd the pan.  Place each batch directly into a crockpot as they finish cooking.  Add more oil if the pan gets too dry.

Combine soy sauce, rice vinegar, ketchup, brown sugar, garlic and ginger into a medium bowl and whisk together.  Pour over chicken.  Turn the crockpot on LOW for 3 to 4 hours.  Do not turn up to high.  The high sugar content will burn easily.  

Add cashews to the crockpot about 10 minutes before serving.  Serve over couscous, rice or pasta.