Slow Cooker Cashew, Almond Chicken

My husband and I absolutely love Chinese food, we pretty much eat it every chance we get. However, ordering Chinese take-out and eating at Chinese restaurants can get pricey, so I am always looking for new recipe to try at home. This cashew, almond, chicken is so easy and delicious. I will definitely be making this a regular in my recipe repertoire.

2 lbs. boneless, skinless chicken tenders
3 heaping tbs. all-purpose flour
Kosher salt and freshly ground black pepper, to taste
1 tbs. vegetable or canola oil
1/4 cup soy sauce
2 tbs. rice wine vinegar
2 tbs. Ketchup
1 tbs. brown sugar
1 tsp. toasted sesame oil
2 large cloves garlic, grated
1 tsp. fresh ginger, grated
1/4 tsp. crushed red pepper flakes
1/2 cup cashews, salted or non-salted
1/2 cup slivered almonds
2 cup snap peas
1 cup sliced carrots

In a large skillet, over medium-high heat, heat the vegetable or canola oil. In a large zip-top bag, place the chicken tenders, flour, salt and pepper. Shake the bag until all the chicken is coated in the flour. Remove the chicken from the bag, shaking off the excess flour, and place in the skillet. Brown the chicken on each side, about 3-4 minutes.

While the chicken is browning, in a medium sized bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, ketchup, brown sugar, garlic, ginger, and red pepper flakes until combined. When the chicken is done browning, place in the bottom of a slow cooker and pour the sauce over the top of the chicken. Cook on low 3-4 hours. During the last 30-45 minutes of cooking add the snap peas, carrots, almonds, and cashews.

Serve of rice and enjoy!

Note: If you like a lot of sauce you will probably want to double the sauce mixture.