Combine flour and pepper in large plastic bag, Add chicken and toss to coat.
Heat oil in skillet over medium heat and brown chicken for 2 minutes on each side, set aside to cool.
Whisk together honey, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flakes and place in gallon sized Ziploc bag, and in chicken and seal closed. Place in freezer.
When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on low for 3-4 hours. Slice chicken and stir in cashews.
Serving
Suggestions
Rice
Originally Submitted
7/27/2020
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