Mrs. Connie’s Cashew Chicken

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders sliced in 1/2″ strips
1/2 cup corn starch
1/2 tsp black pepper
3 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Preheat oven to 350 degrees.
Combine corn starch and pepper in large Ziploc bag. Add chicken. Shake to coat with corn starch mixture. Heat oil in skillet or wok over medium-high heat. Brown chicken about 2 minutes on each side. Cook in small batches. Place chicken in baking dish. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on 350 for about 15-20 minutes. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want sauce to pour over the chicken and the rice, double the sauce ingredients. Simmer on top of stove in a small saucepan while chicken cooks. Use half poured over chicken and serve rest on the side. I always have batch of sauce ready to marinate chicken for grilling too.