Loading...Ingredients
Units Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup flour
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 3 tablespoons honey
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1/2 cup cashews, for serving
Instructions
- Combine flour and pepper in a 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.
- Meanwhile, whisk together honey, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flakes; pour into gallon freezer bag.
- Add chicken to freezer bag, seal, and freeze.
- To prepare: thaw overnight in fridge. Empty bag into crockpot and cook on low for 3 to 4 hours.
- Dice chicken and stir in cashews. Serve over rice.