Cashew Chicken

I modified a slow-cooker recipe that a friend had posted to Facebook. Here is a link to the original recipe: https://therecipecritic.com/slow-cooker-cashew-chicken/

INGREDIENTS
1.5 lbs boneless, skinless chicken breasts, about 3 pieces, cut into one-inch pieces
3 tablespoons cornstarch
1/2 teaspoon black or white ground pepper
1/2 teaspoon smoked paprika (optional)
1 tablespoon canola oil (I added some sesame oil for flavor as well)
1/3 cup soy sauce
2-3 tablespoons rice wine vinegar
4 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon garlic powder (can also use fresh garlic)
1 teaspoon powdered ginger (can also use grated fresh ginger)
A dash of sriracha or your favorite hot sauce, to taste (optional)
1 cup roasted cashews
Assorted veggies for stir-fry (I used carrots, peas, and green beans the last time. Sometimes I've just used broccoli.)

INSTRUCTIONS

Combine cornstarch, pepper, and paprika in a plastic food storage bag. Add chicken. Shake and mush it around with your hands to evenly coat the chicken with the cornstarch mixture. (The last time I just did this in a bowl, and it worked fine.)

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.

Combine soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and hot sauce in small bowl; taste and adjust seasoning as needed (I added a little bit of honey as the vinegar was a bit much.) Pour over chicken. Cook while stirring over medium heat until chicken is cooked through. Add cashews near the end.

I added the vegetables to the chicken at different times, depending on how long they needed to cook. I added the carrots first, then the green beans a few minutes later, then the peas last.

Serve over rice. Makes about 4 servings. KEEWERD