1-Combine cornstarch and black pepper in a resealable bag. Add the chicken pieces and shake to coat them evenly with the mixture.

2-Heat canola oil in a skillet over medium-high heat. Brown the chicken for about 2 minutes on each side, then transfer it to the slow cooker for that extra flavor boost.

3-In a small bowl, mix soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and cashews. Pour this sauce over the chicken in the slow cooker. If you want softer cashews, add them now; for crunchier ones, hold off until the end.

4-Set the slow cooker to low and cook for 3 to 4 hours, letting everything simmer to perfection.

5-Once done, serve over rice or sides like cauliflower rice, zoodles, ramen noodles, or quinoa. This recipe serves 4 to 6 people, making it great for family meals.