Growing up in Southwest Missouri, they had a claim to fame that the original Cashew Chicken came from our area.
A friend from my hometown of Branson recently shared this recipe and I had to try it. Winner! Perfect amount of spice for the perfect taste.
2 lbs of boneless skinless chicken tenders
1/4 c. flour
1/2 t. black pepper
1 T. canola oil
1/4 c. soy sauce
2 T. rice vinegar
2 T. ketchup
1 T. brown sugar
1 garlic clove, minced
1/2 t. grated fresh ginger (I used 1/4 t. of dried ginger)
1/4 t. red pepper flakes
1/2 c. cashews
Combine flour and pepper in a large Ziploc bag. Add chicken and shake to coat with flour mixture.
Heat oil in a skillet over medium-high heat. Brown chicken for about 2 minutes on each side. Once browned, cut into bite-sized pieces. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl and pour over the chicken. Cook on LOW for 3-4 hours. Add cashews and stir. Serve over rice.
Note: If you prefer more sauce, I would double the sauce ingredients.
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