- 2 pounds halal boneless, skinless chicken breasts, cubed
- ¼ cup flour
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- ½ teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes
- ½ cup cashews
Combine black pepper and flour in resealable storage bag. Add chicken and shake to coat.
Heat oil in skillet over medium-high heat. Add chicken and brown, about 2 minutes on each side. Place browned chicken in slow cooker.
Combine soy sauce, lemon juice, 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. Serve over rice.