2 lbs boneless skinless chicken breasts
1/4 C all purpose flour
1/2 tsp black pepper
1 tbsp vegetable oil
1/3 C chicken broth
1/2 C soy sauce
4 tbsp rice wine vinegar
4 tbsp ketchup
2 tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/2 C cashews
red pepper flakes
1-2 green onions, chopped, for garnish
2 C rice (jasmine rice is recommended, but any kind will do.)
Combine flour and black pepper in a large zip-lock bag. Add chicken and shake to coat.
Heat oil in large skillet over medium-high heat. Add chicken and sear/brown for about 2 minutes per side. Place chicken in crock pot.
In medium bowl, combine chicken broth, soy sauce, vinegar, ketchup, sugar, garlic, and ginger; pour over chicken.
Cook on low for about 2.5 - 3 hours. Mix in cashews. Serve over rice. (Jasmine rice is recommended, but any kind will do.) top with green onions and red pepper flakes.
Recipe from: http://tastesbetterfromscratch.com/
1/4 C all purpose flour
1/2 tsp black pepper
1 tbsp vegetable oil
1/3 C chicken broth
1/2 C soy sauce
4 tbsp rice wine vinegar
4 tbsp ketchup
2 tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/2 C cashews
red pepper flakes
1-2 green onions, chopped, for garnish
2 C rice (jasmine rice is recommended, but any kind will do.)
Combine flour and black pepper in a large zip-lock bag. Add chicken and shake to coat.
Heat oil in large skillet over medium-high heat. Add chicken and sear/brown for about 2 minutes per side. Place chicken in crock pot.
In medium bowl, combine chicken broth, soy sauce, vinegar, ketchup, sugar, garlic, and ginger; pour over chicken.
Cook on low for about 2.5 - 3 hours. Mix in cashews. Serve over rice. (Jasmine rice is recommended, but any kind will do.) top with green onions and red pepper flakes.
Recipe from: http://tastesbetterfromscratch.com/
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