It bursts with flavor, has a little spiciness to it and has pantry-friendly ingredients!

Makes 4-6 servings

2 lbs boneless, skinless chicken thighs, cut each thigh into about 6 pieces (don’t use chicken breasts)

1/4 cup all purpose flour

1/2 tsp black pepper

1 Tbsp canola oil

1/4 cup soy sauce

2 Tbsp rice wine 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 cashews

1.Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.

2.Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

3.Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.

4.Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice.