This is a yummy, easy version that serves four greedy people (like me) or up to six if you behave yourselves!
1kg chicken thighs, cut into 2cm cubes;
1/4 cup gluten free flour;
1/2 tsp black pepper;
1 tbsp oil;
1/4 cup gluten free soy sauce;
2 tbsp rice wine vinegar;
2 tbsp tomato sauce;
1 tbsp brown sugar;
1 garlic clove, chopped finely;
2cm piece ginger, chopped finely;
1/4 tsp chilli flakes or powder;
Small amount of water (you want the chicken to be just covered in the crock);
1 cup approximately frozen sliced green beans (or veg of your choice);
1 cup cashews (more or less, depending on your preference);
1/4 cup sesame seeds.
Place chicken in a bag with the flour and black pepper. Put the soy, vinegar, tomato sauce, brown sugar, garlic, ginger and chilli in the crock and stir to mix. Brown the chicken in batches and place in the crock. Add the frozen veg. Cook for 3 hours (more if you haven’t cut up the chicken finely but prefer it chunkier). Stir through the cashews and sesame seeds, put the lid back on and leave for about 5-10 minutes more to let the cashews heat and soften a little. Of course if you like your cashews softer you can put them in earlier in the process, experiment with times as slow cookers do vary, don’t put them in for too long, as you want them to retain some texture.
Serve with rice to soak up the sauce, this is not a very saucy dish, but should have just enough to cover the chicken. If you like it very saucy, you can double the sauce ingredients instead of using the additional water to cover the ingredients.