contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
1/4 cup all-purpose flour
1/2 tsp black pepper
2 lbs boneless, skinless chicken thigh tenders
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 freshly grated ginger
1 (4-oz) can sliced water chestnuts
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and black pepper in a resealable plastic bag. Add chicken and shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
In a small bowl, combine soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, water chestnuts, and pepper flakes. Pour over chicken.
Cover and cook on low for 3-4 hours. Stir in cashews. Serve over rice.