Crockpot Cashew Chicken

Every now and again, I get a hankering for Chinese food. Kung Pao chicken is my favorite because of the peanuts, but you know it's covered in oil and MSG! Ugh! This is a MUCH healthier version! Soooo good, and 21 day fix approved! My kids even devoured it! Ingredients:

2 lbs boneless, skinless chicken breast tenders or chicken thigh tenders
1/4 cup whole wheat flour or almond flour
1/2 tsp black pepper
1 Tbsp oil (EVOO)
1/4 cup soy sauce 
2 Tbsp rice wine vinegar (I like white wine vinegar)
1 Tbsp tomato paste
1 Tbsp raw sugar (optional)
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes

1 sliced green pepper

1 sliced onion
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc 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, tomato paste, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Throw in the sliced peppers and onions. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.top with your favorite herb. i used parsley

4 servings it wold be about 1  Red 1/2 Blue and a 1 Yellow 1/2 green served with brown rice. I measure this with my green container and eat 1 1/2 green container worth!