Sticky slow cooked kung pao chicken
https://www.coop.co.uk/recipes/sticky-slow-cooked-kung-pao-chicken
Liven up your weekend lunch or dinner with these punchy, meltingly tender chicken buns
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Feeds
4
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Ready in
3 hours
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 28g
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Ingredients
- 650g Co-op British chicken breast fillets
- 2½ tbsp Co-op dark soy sauce
- 3 tbsp Co-op Fairtrade clear honey
- 2 tsp white wine vinegar
- 2 tsp sesame oil
- 1½ tbsp Co-op smooth peanut butter
- 2cm ginger, grated
- 3 garlic cloves, finely sliced
- ½ tsp peppercorns, roughly ground
- Pinch of Chinese five spice (optional)
- Pinch of chilli flakes
- 1 tsp cornflour
- 50g unsalted peanuts, chopped
- 4 spring onions, finely sliced
- Bao buns or cooked rice, to serve (optional)
Method
- Put the chicken breasts in the bottom of the slow cooker
- Whisk together the remaining ingredients, except the cornflour, peanuts and the green part of the spring onion. Pour the mixture over the chicken and cook on low for 2 ½ -3 hours
- Once cooked, remove the chicken from the liquid in the slow cooker and shred the meat, using 2 forks
- Transfer the cooking liquid to a small pan and add the cornflour
- Bring to a simmer, then cook for 5-6 mins, or until thick and sticky
- Toss the chicken in the sauce, then garnish with the reserved spring onion and peanuts
- Serve stuffed into bao buns or with rice
