1 1/2 to 2poundsboneless skinless chicken breastsThighs would be fine
1/2cuplow sodium soy sauce
2tablespoonsrice wine vinegar
1/4teaspoonred pepper flakesto taste
8ozsliced water chestnutsdrained
1cupraw cashewsnot salted
Trim and chop 1 1/2 to 2 pounds chicken into 1-inch chunks. I used skinless boneless chicken breast, but thighs should do nicely also.
To a 1-gallon food storage bag, add 3 tablespoons cornstarch and 1 teaspoon pepper. Add chicken and shake well to coat.
Heat 2 teaspoon oil over medium-high heat and add chicken. Gently stir every few minutes until browning nicely. About 6 minutes.
Combine 1/2 cup low sodium soy sauce, 2 tablespoons rice wine vinegar, 4 tablespoons ketchup, 1 tablespoon brown sugar, 4 cloves minced garlic, 1/4 teaspoon dry ginger, and 1/4 teaspoon red pepper flakes.
Add chicken, 8 oz can sliced water chestnuts drained, and the sauce to the crock pot. If you like softer cashews, add them now. If you like more crunch, then add near the end of cooking.
Cook on low for 3-4 hours until chicken is 165 degrees. But try to give it a stir about halfway through. If you want some veggies added then at about 2 hours into cooking, add them.
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