Description
A flavorful Slow Cooker Salt & Pepper Sticky Chicken recipe featuring tender chicken breast chunks cooked with soy sauce, ginger, Chinese five spice, and black pepper, finished with fresh red peppers and spring onions for a deliciously sticky and spicy dish perfect for serving with rice.
Ingredients
Scale
Main 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
- Sea salt, to taste
Vegetables
- 2 Red peppers, diced
- 6 Spring onions, cut into long pieces
Thickener
- 1 tbsp Cornflour
To Serve
- Rice
- Sliced red chillies
Instructions
- Combine ingredients: Place all ingredients except the red pepper, spring onions, and cornflour into the slow cooker. Stir well, cover with the lid, and cook on HIGH for 3 hours or LOW for 5 hours.
- Prepare slurry: In a small bowl, mix the cornflour with enough liquid from the slow cooker to create a smooth paste (slurry). Pour this mixture back into the slow cooker.
- Add vegetables and finish cooking: Add the diced red peppers and spring onions to the slow cooker. Season with sea salt to taste, then cook on HIGH for an additional 30 minutes to finish.
- Serve: Serve the sticky chicken hot with steamed rice and sliced red chillies for garnish.
Notes
- Pepper: For authentic flavor, substitute the black peppercorns with Sichuan peppercorns if desired.
- To Serve: Enjoy this dish with egg noodles, rice noodles, my Egg Fried Rice, chilli sauce, or prawn crackers for variety.
- Peppers: Adding peppers at the end preserves their crunch; add them earlier for softer peppers.
- Salt: Adjust sea salt gradually according to the saltiness of your soy sauce and personal taste to balance the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 85 mg
