-1/4 C. all-purpose flour
-1/2 tsp. black pepper
- 2 lbs. boneless skinless chicken breast
-1 T. canola oil
-1/4 C. soy sauce
-2 T. rice wine vinegar
-2 T. ketchup
-1 T. brown sugar
-1 garlic clove minced
-1/2 tsp. grated fresh ginger
- 1-4 oz. can water chestnuts
-1/2 C. cashews
1. Combine flour and pepper in a bag, add chicken and shake to coat with the flour mixture.
2. Heat oil in a skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow-cooker.
3. Combine the soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, water chestnuts in a bowl, then pour over chicken.
4. Cook on low for 3-4 hours.
5. Stir in cashews and serve over rice.
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