This simple dish can be served over rice, noodles or just wrapped up in lettuce. Alot of recipes call for frying the chicken first, but I didn’t want the breading on it so I left it alone. It’s best if you can use dark meat but white will work if you prefer.
- 2-3 pounds chicken, cut into strips or bite size chunks, peppered to taste
- 1/2 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup ketchup
- 2 Tbsp brown sugar (not packed)
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger or about a 1″ chunk if you measure like me
- 1/2 cup cashew, adjust to your preference
I generously dusted the chicken with pepper (no salt, the soy sauce is very high) and tossed it in the slow cooker. I mixed everything except the cashews, together in a separate bowl and poured on top of the chicken. I cooked on high for about 3 hours and left it on warm for an hour. When I put it over to warm I added the cashews. Give them a quick mix and cover. You can add sliced scallions on top for a nice finish.
I originally saw this on the Recipe Critic and have adapted it to my own neeeds.