Slow Cooker Salt & Pepper Sticky Chicken
This Slow Cooker Salt and Pepper Sticky Chicken is a perfect fakeaway for the whole family, any day of the week! It’s quick and easy to prepare, is full of Chinese-style flavour and great on a bed of rice.
Servings: 4
Ingredients
- 800 g Chicken breast Cut into chunks
- 1 tbsp Ginger puree
- 2 tbsp Tomato ketchup
- 6 tbsp Soy sauce
- 1 tsp Chinese five spice
- 1/2 tsp Chilli flakes
- 1/2 tsp Garlic granules
- 1 tsp Brown sugar
- 1 tsp Black peppercorns Crushed
- 2 Red peppers Diced
- 6 Spring onions Cut into long pieces
- 1 tbsp Cornflour
To serve:
- Rice
- Sliced red chillies
Instructions
- Place all of the ingredients, apart from the red pepper, spring onions and cornflour, into the slow cooker. Give it a good stir, put the lid on and then cook on HIGH for 3 hours or LOW for 5 hours.
- Put the cornflour into a small bowl and add enough liquid from the slow cooker to make a smooth paste (slurry). Pour back into the slow cooker.
- Add the red pepper and spring onions and cook on high for 30 more minutes.
Notes
Pepper: This dish is often made using Sichuan peppercorns rather than regular black pepper. If you’d like to try them, substitute the black peppercorns.
To serve: You can eat this with a variety of sides, including egg noodles, rice noodles, rice, my Egg Fried Rice, chilli sauce and prawn crackers.
Peppers: I like to add the peppers right at the end of the cooking time so they are still fairly crunchy. If you prefer them softer, you can add them for the slow cook.
Nutrition
Calories: 295kcal | Carbohydrates: 13g | Protein: 47g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 128mg | Sodium: 1820mg | Potassium: 1033mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2224IU | Vitamin C: 82mg | Calcium: 47mg | Iron: 2mg