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


  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. 

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