Needless to say, I was pretty excited about that parcel and the next time I made fries, I opened the bottle of ketchup. One dunk and a runny nose later, I realized the spice in that bottle was serious and not for the whimsical French fry in pool of ketchup scenario I'd envisioned. Reluctantly, I put the bottle back in the fridge and started coming up with a recipe that would allow me to tame the amount of spice while still getting the lovely flavor. After researching a few teriyaki style recipes, I combined the soy sauce and the ketchup and came up with this!
I made this when we had my mother-in-law here for company, so this recipe yields enough for three adults and one toddler. We all ate it quite happily and it's already been put on the menu for later in the month.
Ingredients:For the chicken
1/4 tsp Chinese 5 spice
1 tbsp plain flour
4 boneless chicken thighs
salt and pepper
sunflower oil cooking spray
For the sauce
1/2 cup Amoy Special Selection Dark Soy Sauce
1/4 cup rice win vinegar
1 tsp grated ginger
1 cup cashews
2 tbsp brown sugar
2 garlic cloves, crushed
3 tbsps Heinz Tomato Ketcup with Sweet Chilli
All right, let's slow cook:
Begin by cutting the chicken thighs into either strips or chunks.
In a bowl large enough to hold the chicken, mix the flour with the 5 spice, salt and pepper. Toss the chicken in the bowl to coat, then tumble into the slow cooker and spray with the cooking spray.
In a medium-sized bowl, mix the soy sauce, vinegar, ketchup, brown sugar, garlic and ginger thoroughly. Pour over the chicken and cook on low for about 4 hours, stirring occasionally and checking to make sure the sauce doesn't reduce too quickly.
After 4 hours, stir in the cashews and turn the slowcooker off until you are ready to serve.
I served it with basmati rice, broccoli and sweet corn.
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