Cashew Chicken

I found this recipe here:  http://www.favfamilyrecipes.com/2013/05/crock-pot-cashew-chicken.html

It was really good, and I'll definitely make it again.  A few comments, though:  1) I only used 2 chicken breasts, but kept the sauce ingredients the same as listed in the recipe.  We liked having a little extra "sauce," so I'll generally have the sauce proportions be twice that of the chicken.  2) I searched high and low for unsalted cashews, but came up empty-handed after stopping at two different stores (and that's more than I wanted to search with three small children in tow).  I know it makes a difference in some recipes, but this was fine with salted cashews.  I did use low-sodium soy sauce, so maybe that balanced it out?  3) It was too spicy for my husband and children.  It was on the warm side for me, but I was fine with it.  Next time, though, I'll definitely cut back on the red pepper flakes - maybe by 1/2 or more.  4) We had leftover brown rice and spaghetti noodles.  This recipe was good over both.

So, without further ado, here's the recipe:

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup UNSALTED cashews

Instructions

• Combine flour and pepper in resealable food storage 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, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
• Cook on LOW for 3 to 4 hours. Add cashews and stir.