Crock-Pot Cashew Chicken

• 32.0 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)

• 0.33 cup Cornstarch

• 1.0 tsp Pepper, black

• 4.0 tbsp Extra Virgin Olive Oil

• 4.0 clove Garlic

• 2.0 tsp Ginger Root

• 8.0 tbsp Ketchup, Heinz

• 16.0 tbsp Kikkoman Less Sodium Soy Sauce

• 0.25 cup, unpacked Brown Sugar

• 8.0 tbsp Vinegar – Natural Rice Vinegar (Nakano)

• 0.25 tbsp red pepper flakes

1.0 cup, halves and whole Cashew Nuts, dry roasted (salt added)

Mix Cornstarch and Pepper in Ziploc bag. Add Chicken pieces. Shake to coat. In a large skillet heat oil over med-high heat. Add Chicken and cook till chicken is browned. Meanwhile, add the rest of the ingredients to crock, except cashews*. Whisk to combine. Transfer cooked chicken into crock and stir to coat with sauce. Cover and cook on low for 3-4 hours. Serve over 1 C Stir Fried Rice (Recipe Follows) Top with about 2 TBSP Cashews *NOTE:. If you like the nuts a bit softer, you can add them at beginning of cook time. I prefer mine a bit more crunchy. Serving Size: 1/2 Cup Sauce Mix Number of Servings: 7