by EMERSON SLOANE
With just 15 minutes of preparation time and then into the slow cooker while you're at work or out having fun on the weekend, you can have the deliciously potent flavors of everyone's favorite Chinese take-out menu dish--and have it taste better than you ever imagined. This recipe serves 4.
3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces
2 tablespoons oil
1 cup corn starch
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper
For the sauce
4 tablespoons hoisin sauce (can be found in the Asian section at most markets)
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic (or garlic powder)
2 tablespoons water
1 teaspoon crushed red pepper flakes
steamed or fried rice for serving
Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon 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. Saute 1-2 minutes until browned. (The chicken will still be raw in the middle at this point, that's how you want 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 with rice. If you're into presentation, add some chopped scallions and sesame seeds on top.
© 2015 Haven Style.