Ingredients:
Makes 4 servings
The Meat:
The Sauce:
Directions:Makes 4 servings
The Meat:
- 3 large boneless skinless chicken breasts (about 900g), chopped into bite size pieces
- 2 tbsp oil
- 1 cup corn starch
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- steamed or fried rice for serving
- green onions, sliced to serve
- 4 tbsp hoisin sauce/teriyaki sauce
- 4 tbsp soy sauce
- 4 tbsp rice vinegar (or apple cider vinegar)
- 2 tbsp sugar
- 1 tbsp minced garlic (or garlic powder)
- 2 tbsp water
- 1 tsp crushed red pepper flakes
Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 tsp garlic powder, and pepper. Add corn starch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken.
Add coated chicken pieces to pan. Sauté 1-2 minutes until browned. You do not need to cook the chicken throughly at this point, but just brown it.
In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours. Immediately before serving, add remaining sauce to the crockpot and stir gently. Serve over rice and sprinkle some sliced green onions.
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