Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch 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, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
Cook on LOW for 3 to 4 hours.
Serve over rice. Makes 4-6 servings.
We loved the recipe as is and many people do as well but here are some different things you can try after some comments received. -If it is too salty you can simply use low sodium soy sauce. -If there isn't enough sauce, you can double the sauce or make it 1 and 1/2 times.Updated on May 20, 2021Originally Posted on July 13, 2012