• 1/4 tsp black pepper
  • 1/8 tsp salt
  • 1 – 1 1/4 lbs boneless skinless chicken
    breasts (about 2-3 pieces), cut into bite-sized chunks
  • 3-4 tablespoons olive oil
  • **4 – 6 dried red chili peppers to taste found in Asian
    supermarkets or the International section of a large chain grocery store – see
  • 2/3 cup roasted cashews or roasted peanuts
  • 1 red bell pepper chopped into bite-sized pieces
  • 1 medium zucchini chopped into halves

Sauce (Feel free to double the sauce if you like more sauce)

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 Tablespoons honey
  • 2 Tablespoons hoisin sauce
  • 3 cloves garlic minced
  • 1 tsp grated fresh ginger
  • 1/4 – 1/2 teaspoon dried red pepper chili flakes

Cornstarch slurry

  • 2 Tablespoons cornstarch or arrowroot powder
  • 2-3 Tablespoons water plus more as needed to
    thin out consistency of sauce


  1. In a large zip-top bag, toss in chicken, salt and black
    pepper. Shake until well-coated.
  2. Heat a large skillet over medium-high heat. Cook chicken
    about 2-3 minutes on each side, until lightly browned. **Skip this step if in a
    pinch and add chicken directly to the slow cooker.
  3. Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP
  4. In a medium bowl, whisk together the soy sauce, water,
    honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over
  5. Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3
    hours. (SEE NOTE)
  6. About 30 minutes before serving, whisk together the
    cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried
    red chili peppers, red bell peppers, zucchini and cashews.
  7. Cover and cook on HIGH for another 20-30 minutes or until
    the vegetables are tender and the sauce has thickened up. (Add more water to
    thin out sauce to your preferred consistency).
  8. Sprinkle with sesame seeds, green onions and serve over
    rice, quinoa or zoodles, if desired.

This Recipe adapted from this –>> SITE

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