• 1 tablespoon olive oil
    • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper, to taste
    • 1 cup raw cashews
    • 2 green onions, sliced
               FOR THE SAUCE
  • 1/4 cup braggs liquid aminos
  • 2 tablespoons ketchup
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon crushed red pepper flakes, optional


    • To make the sauce, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger and red pepper flakes in a small bowl; set aside.
    • Heat olive oil in a large skillet over medium high heat.
    • Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, stirring occasionally, until browned, about 2 minutes.
    • Place chicken into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 2-3 hours. Stir in cashews and cook on low heat for an additional 15 minutes.
    • Serve immediately, garnished with green onions, if desired.

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