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Ingredients
Scale
- 2 pounds chicken, cut into bite-sized pieces
- ¼ cup cornstarch
- 2 tablespoons oil
- 8 dried red chilies, seeded and sliced
- 1 red bell pepper, cubed
- 1 zucchini, cubed
- ⅓ cup water
- ⅓ cup lite soy sauce
- ⅓ cup apple cider vinegar
- ⅓ cup brown sugar
- 2 tablespoons ketchup
- 4 cloves garlic, minced
- ¼ teaspoon ground ginger
- ⅓ cup peanuts
Instructions
- Toss the chicken in cornstarch until evenly coated.
- Brown the chicken in oil in a skillet until golden.
- Transfer chicken to the slow cooker and add bell pepper, zucchini, and chilies on top.
- Mix the sauce ingredients and pour over the chicken and veggies.
- Cover and cook on low for 4 hours.
- Serve over rice or noodles, garnished with peanuts and green onions.
Notes
Adjust the number of dried red chilies for desired heat level.
Brown chicken in batches if skillet size is limited.
Add sesame oil to the sauce for extra richness.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Chinese
Nutrition
- Calories: 370
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg