2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup


  1. Mix flour & pepper in a big resealable food storage bag.
  2. Mix again, this time with the chicken.
  3. Heat oil in a pan over high flame.
  4. Add the chicken for 4 mins while flipping sides.
  5. Put the chicken in bag for slow cooking.
  6. Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.
  7. Pour over chicken and cook (on low!) for 3 hrs.
  8. Mix with the cashews.
  9. Combine with rice for the complete experience.
  10. Add the sauce.





Post thanks to Donna – The Calgary Painters

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