Slow-cooker Kung Pao chicken

Ingredients

• 2/3 cup of Chicken style liquid stock
• 4 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp honey
• 4 tsp of garlic paste
• 2 tsp of ginger paste
• 2 long red chili, thinly sliced
• 2 tbsp peanut oil
• 1.2kg of skinless chicken thigh fillets, cut into 3cm pieces
• 2 small red capsicums, roughly chopped
• 2 carrots, roughly chopped
• granulated peanuts, to serve
• spring onions, thinly sliced to serve
• Steamed jasmine rice, to serve

Method

1. To make the sauce, combine stock, sauces, honey, garlic, ginger and chilli in a bowl.
2. Heat oil. Season chicken with salt and pepper. Cook chicken, in batches, for 2 minutes or until browned.
3. Pour sauce mixture over chicken. Cover. Cook on LOW for 3 hours (or in a slow cooker on HIGH for 1 hour 30 minutes) or until chicken is tender.
4. Optional step: sauté carrots and capisum until soft.
5. Add carrots and capsicum. Cover. Cook on LOW for 30 minutes (or HIGH for 15 minutes) or until vegetables are tender and sauce has thickened slightly.
6. Spoon chicken and sauce into a serving dish. Top with peanut, onion and extra chilli. Serve with rice.

Product used in recipe

• ABC - ABC SWEET SOY SAUCE PET 600ml
• LEE KUM KEE - LKK HOI SIN SAUCE 240G