bring the chinese home - cashew chicken

I'm one of those people who have a crockpot but rarely use it.  I mean, we cook the good ol' corned beef from time to time, but other than that...  I know there's a myriad of possibilities, but I think I've probably only ever used it for the odd sausage casserole.  So, when I came across this recipe through my sister-in-law Kaz, I thought it was about time to break out. 

We used to have a chinese restaurant in Hawera, where I grew up, called the Wing Wah.  It was our go-to for pretty much every family birthday or major event.  My childhood fav was cashew chicken.  This is a different tasting, but similar textured dish, and I'll be making it again!  It made a heap too - fed four for dinner, then enough leftovers for another two for lunch (with rice).  Crazy easy chinese at home, which effectively cooks itself! 

500 g chicken tenders (or breast, chopped up)
1/4 cup flour
1/2 cup cashews
2 cloves garlic, minced
8 tbsp cider, rice or wine vinegar
4 tbsp brown sugar
2 tbsp oil
2 tsp grated ginger
3/4 cup soy sauce
8 tbsp tomato sauce
1 chilli, chopped (optional)
1 stalk lemongrass (optional)
3 tbsp peanut butter (I added this in, because I like the satayey taste)

1. Mix flour, salt and pepper in resealable bag.  Add chicken and coat.
2. Brown chicken in pan. 
3. Place into crockpot and add all other ingredients (except cashews). 
4. Stir and leave to cook on low for 3 hours. 
5. Stir through cashews and serve with rice and naan (or similar).