Name: Slow Cooker Salt and Pepper Chicken Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Chinese
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; 2 Red peppers, diced; 6 Spring onions, cut into long pieces; 1 tbsp Cornflour; Rice; Sliced red chillies

Description

Slow Cooker Salt & Pepper Sticky Chicken is a flavorful and easy-to-make dish featuring tender chicken breast chunks cooked in a savory mix of ginger, tomato ketchup, soy sauce, Chinese five spice, chili flakes, and crushed black peppercorns. The slow cooking process infuses the meat with rich flavors and a sticky glaze, enhanced by crunchy red peppers and spring onions added at the end for freshness. Perfect served with rice or noodles for a comforting meal.

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

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Instructions

Prepare the slow cooker: Place all of the ingredients except for the red peppers, spring onions, and cornflour into the slow cooker. Stir well to combine all flavors.
Slow cook the chicken: Put the lid on and cook on HIGH for 3 hours or LOW for 5 hours until the chicken is tender and infused with flavors.
Make the slurry: In a small bowl, mix the cornflour with enough liquid taken from the slow cooker to create a smooth paste.
Thicken the sauce: Pour the cornflour slurry back into the slow cooker and stir to combine.
Add vegetables and finish cooking: Add the diced red peppers and spring onions to the slow cooker. Season with sea salt to taste. Cook on HIGH for an additional 30 minutes to keep the vegetables crisp.
Serve: Serve the sticky chicken hot with rice and sliced red chillies for an added kick.

Notes

Pepper: Sichuan peppercorns can substitute regular black peppercorns for an authentic twist.
To serve: Try with egg noodles, rice noodles, or prawn crackers alongside chilli sauce for variety.
Peppers: Add peppers at the end to keep them crunchy or earlier if you prefer softer texture.
Salt: Adjust sea salt based on the saltiness of your soy sauce and personal preference, adding gradually to taste.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 6 g
Sodium: 900 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 80 mg