Cooked - Slow-cooker Kung Pao Chicken Recipe

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Slow-cooker Kung Pao Chicken Recipe

4.0

84.15 gm chicken stock

42.00 gm soy sauce

21.60 gm hoisin sauce

28.60 gm honey

2 garlic cloves, crushed

3cm piece fresh ginger, peeled, finely grated

1 long red chilli, thinly sliced

18.20 gm peanut oil

750g skinless chicken thigh fillets, cut into 3cm pieces

2 small red capsicums, roughly chopped

40.00 ml roasted peanuts, roughly chopped

2 green onions, thinly sliced

Steamed jasmine rice, to serve

Red chilli, thinly sliced, to serve

Combine stock, sauces, honey, garlic, ginger and chilli in a bowl.
Heat oil in a large frying pan over medium-high heat. Season chicken with salt and pepper. Cook chicken, in batches, for 2 minutes or until browned. Transfer chicken to slow cooker. Pour sauce mixture over chicken. Cover. Cook on LOW for 3 hours (or HIGH for 1 hour 30 minutes) or until chicken is tender.
Add capsicum. Cover. Cook on LOW for 30 minutes (or HIGH for 15 minutes) or until capsicum is tender and sauce has thickened slightly.
Spoon chicken into a serving dish. Top with peanut, onion and extra chilli. Serve with rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 12 weeks ago

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