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Asian/Hawaiin | |
| �2 pounds boneless, skinless chicken breast, cut into 1″ cubes �Salt and pepper �2 tablespoons oil �� cup low sodium chicken broth �⅓ cup low sodium soy sauce �⅓ cup balsamic vinegar or Chinese black vinegar �� cup sugar �2 tablespoons hoisin sauce �6 to 10 dried red chili peppers, split and seeds removed �1 orange bell pepper, sliced �� medium white onion, sliced �4 cloves garlic, minced �1 teaspoon fresh ginger, minced or grated �2 tablespoons cornstarch �Peanuts or cashews, to top �Green onion, to garnish �Rice, to serve | |
| Heat oil in a skillet over medium-high heat. Season the chicken breast with salt and pepper and saut� until browned on all sides, about 4 minutes. Add the chicken to the crockpot. Add in the chicken broth, soy sauce, balsamic vinegar, sugar, and hoisin sauce. Give the pot a light stir. Then, add in the chilis, bell pepper, onion, garlic, and ginger, and stir once more. Cover and cook on low heat for 4 hours. About 30 minutes before you�ve finished cooking, combine equal parts water and cornstarch (about 2 tablespoons of each) in a small bowl, whisking together until smooth. Add the slurry to the crockpot and mix well. Continue to cook for another 30 minutes, or until sauce has thickened. While you wait for the sauce to thicken, slice your green onions in half, longways. Keep slicing until you have thin strips. Place the green onions in a bowl of ice water and let sit until they curl. Serve the Crockpot Kung Pao Chicken over rice with peanuts or cashews on top and the curled green onion to garnish. | |
Unrated | |
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