Description
This Slow Cooker Salt & Pepper Sticky Chicken recipe delivers tender, flavorful chicken breast chunks simmered in a rich blend of soy sauce, ginger, and Chinese five spice. Enhanced with red peppers and spring onions, this dish is perfectly balanced with a sticky, sweet, and mildly spicy sauce, making it an ideal hands-off meal that pairs wonderfully with steamed rice.
Ingredients
Chicken and Sauce
- 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)
Vegetables and Thickening
- 2 Red peppers (diced)
- 6 Spring onions (cut into long pieces)
- 1 tbsp Cornflour
- Sea salt (to taste)
To Serve
- Rice
- Sliced red chillies (optional, for garnish)
Instructions
- Combine Ingredients and Cook: Place all ingredients except the red peppers, spring onions, and cornflour into the slow cooker. Stir well to combine, cover with the lid, and cook on HIGH for 3 hours or LOW for 5 hours to allow the chicken to become tender and infused with flavors.
- Prepare Cornflour Slurry: In a small bowl, mix the cornflour with enough cooking liquid from the slow cooker to form a smooth paste (slurry). This will be used to thicken the sauce.
- Thicken and Add Vegetables: Pour the cornflour slurry back into the slow cooker, then add the diced red peppers and spring onions. Season with sea salt to taste. Continue cooking on HIGH for an additional 30 minutes to thicken the sauce and slightly soften the vegetables while maintaining their crispness.
- Serve: Serve the sticky chicken hot over cooked rice, garnished with sliced red chillies if desired for extra heat.
Notes
- Use fresh ginger puree for the best flavor, or finely grate fresh ginger if puree is unavailable.
- The sauce can be adjusted to your taste by modifying the amount of chili flakes and black pepper to increase or decrease the heat.
- If you prefer a thicker sauce, you can add a little more cornflour slurry towards the end of cooking.
- Chicken thighs can be used instead of chicken breast for a juicier dish.
- Leftovers keep well in the fridge for up to 3 days and also freeze well.
