3 Tablespoons Cornstach
½ tsp black pepper
1 Tbsp canola oil
½ cup low sodium soy sauce
4 Tbsp rice wine vinegar
4 Tablespoons ketchup
2 Tablespoons sweet chili sauce
2 Tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes
1 cup cashews
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture. eat 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, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Serve over rice. Makes 4-6 servings.