So many recipes, so few dinners a week to prepare and worse than that, so few people to prepare for. Honestly, I could handle cooking dinner twice a day with two separate groups to feed, because no one should be allowed to eat as much as I can cook.

This Cashew Chicken is oh, so good. So many flavours blending together so perfectly. And so easy to make.

2 lbs Chicken Breasts or Thighs, skinless
1/4 cup Flour
1/2 Pepper
1 Tablespoon Canola Oil
1/4 cup Soy Sauce
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Ketchup
1 Tablespoon Brown Sugar
1 clove Garlic, minced
1/2 teaspoon fresh Ginger, grated
1/4 teaspoon chili pepper flakes
1/2 cup Cashews

Combine flour and pepper.
Coat chicken in flour mixture.
Heat 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, brown sugar, garlic, ginger and chili flakes; pour over chicken.
Cook on LOW for 3 – 4 hours.
Add cashews and stir.
Serve over Rice.

Serves 4-6