Description
A flavorful Slow Cooker Salt & Pepper Sticky Chicken recipe combining tender chicken breast chunks with ginger, soy sauce, and Chinese five spice, cooked low and slow for a sticky, savory finish. Perfect served with rice and garnished with fresh spring onions and red chillies.
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
Thickening Agent
- 1 tbsp Cornflour
To Serve
- Rice
- Sliced red chillies
Instructions
- Combine Ingredients: Place all of the ingredients except the red pepper, spring onions, and cornflour into the slow cooker. Stir well to mix everything together.
- Slow Cook Chicken: Cover with the lid and cook on HIGH for 3 hours or LOW for 5 hours until the chicken is tender and cooked through.
- Make Slurry: In a small bowl, mix the cornflour with enough liquid taken from the slow cooker to create a smooth paste (slurry).
- Thicken Sauce: Pour the slurry back into the slow cooker and stir to combine.
- Add Vegetables and Season: Add the diced red peppers and spring onions to the slow cooker. Season with sea salt according to taste and the saltiness of your soy sauce.
- Final Cook: Cook on HIGH for an additional 30 minutes to allow the sauce to thicken and the vegetables to soften but still maintain some crunch.
- Serve: Serve the sticky chicken hot over rice and garnish with sliced red chillies for extra heat.
Notes
- Pepper: For an authentic twist, substitute black peppercorns with Sichuan peppercorns for a unique numbing spiciness.
- To Serve: This dish pairs nicely with egg noodles, rice noodles, or chilli sauce, and can be complemented by prawn crackers or egg fried rice.
- Peppers: Adding the peppers at the end keeps them crunchy. For softer peppers, add them at the beginning of the slow cooking.
- Salt: Adjust sea salt carefully based on your soy sauce's saltiness and personal taste preference; add gradually for best flavor balance.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 85 mg
