My brother-in-law lived in Thailand for a couple of years and introduced me to delicious Thai food! I have been making this recipe for a couple of years now and it is one of our favorites.
Slow Cooker Cashew Chicken
Ingredients2 pounds chicken thigh ( boneless, skinless tenders or breast tenders )
1/4 cup flour
1/2 teaspoon black pepper
1 tablespoon canola oil
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
1 garlic ( clove, minced )
1/2 teaspoon ginger root ( grated, fresh )
1/4 teaspoon red pepper flakes
1/2 cup cashews
DirectionsCombine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in 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. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
Adapted from 365 Days of Slow Cooking