2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders 1/4 cup whole wheat flour 1/2 tsp black pepper 1 Tbsp oil 1/4 cup soy sauce 2 Tbsp rice wine vinegar 1 Tbsp tomato paste 1 Tbsp raw sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with 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, tomato paste, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. TIP: if you like extra sauce just double the ingredients you combined above!
Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over brown rice.