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