2 lbs boneless skinless chicken breasts (about 4 pieces), cut into smaller pieces
1/4 cup all-purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup unsalted cashews
fresh veggies of your choice: peppers, broccoli, snap peas, peas, carrots, water chestnuts, etc
Combine flour and pepper in the resealable food storage bag. Add chicken. Shake to coat with flour mixture.
Heat oil in a skillet over medium-high heat. Brown chicken about 2 minutes on each side.
Place chicken in a slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours.
Before serving steam some veggies and throw into the crock pot and stir.
Add cashews and stir.
Serve with rice.