Description
A flavorful slow cooker recipe for Salt & Pepper Sticky Chicken with tender chicken breast cooked in a savory blend of soy sauce, ginger, and spices, finished with crunchy red peppers and spring onions. Perfect served with rice or noodles for an easy weeknight meal.
Ingredients
Scale
Chicken and Marinade
- 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
Vegetables & Thickener
- 2 red peppers, diced
- 6 spring onions, cut into long pieces
- 1 tbsp cornflour
- Sea salt, to taste
To Serve
- Rice
- Sliced red chillies
Instructions
- Combine Ingredients: Place all ingredients except the red peppers, spring onions, and cornflour into the slow cooker. Stir well to mix all flavors.
- Slow Cook Chicken: Cover with the lid and cook on HIGH for 3 hours or on LOW for 5 hours until chicken is tender and cooked through.
- Make Thickener: In a small bowl, mix the cornflour with enough liquid taken from the slow cooker to create a smooth slurry, then stir it back into the slow cooker to thicken the sauce.
- Add Vegetables and Finish Cooking: Add the diced red peppers and spring onions to the slow cooker, season with sea salt to taste, and cook on HIGH for an additional 30 minutes to keep the peppers slightly crunchy.
- Serve: Serve hot with steamed rice and garnish with sliced red chillies if desired.
Notes
- For authentic flavor, substitute black peppercorns with Sichuan peppercorns.
- This dish pairs well with egg noodles, rice noodles, your choice of sauces, and prawn crackers.
- Adding peppers at the end preserves their crunch; add earlier if you prefer them soft.
- Adjust sea salt depending on soy sauce saltiness and your personal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 85 mg
