Spicy Chinese Chicken For 2
Recipe: #1080
October 22, 2011
Categories: Chicken, Chinese, Sunday Dinner, Slow Cooker, Gluten-Free No Eggs, Non-Dairy, Spicy, Kosher Meat, Chicken Dinner, Slow Cooker Chicken, more
"You can use chicken thighs or chicken breast for this recipe I prefer using thighs, but, if you are using the breasts, cook them for the shortest time as they tend to dry out when cooked in the slow cooker. I serve this on top of white rice and drizzle the sauce over the rice. If gluten intolerant make sure you are using gluten free chicken stock and soy sauce."
Ingredients
Nutritional
- Serving Size: 1 (314.3 g)
- Calories 554.2
- Total Fat - 38.4 g
- Saturated Fat - 10.3 g
- Cholesterol - 223.4 mg
- Sodium - 937.5 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 0.4 g
- Sugars - 4.8 g
- Protein - 38.9 g
- Calcium - 37.6 mg
- Iron - 2.1 mg
- Vitamin C - 2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a bowl, combine chicken stock, chilli sauce, soy sauce, molasses, rice vinegar and brown sugar, stirring well to insure sugar is dissolved. Add garlic, gingerroot and peppercorns.
Step 2
Arrange chicken over bottom of crock-pot.
Step 3
Top chicken with green onion and cover with sauce.
Step 4
Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until juices run clear when chicken is pierced with fork.
Step 5
If you prefer a thick sauce, add the cornstarch and water mixture; give this a bit of a stir and let cook another 1/2 hour.
Step 6
If you like a crispy skin, place the chicken pieces on a baking sheet under a preheated broiler for a couple of minutes.
Tips
No special items needed.