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Crockpot Spicy Chinese Chicken 🥢
If you’re looking for something SUPER satisfying to feed your crew this week – We’ve got you covered!
Serve over brown rice, and alongside steamed broccoli, but don’t forget a good sprinkle of sesame seeds and scallions!
Like you’re eating a restaurant quality Chinese meal, except this one leaves you feeling ENERGIZED afterwards 🙂
Crazy good! Works really well for meal prep too! Double it up, and store in sealed meal prep containers for up to 3-4 days.
Last year we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.
Back to the Taste Test:
I served each person 3 small bowls of brown rice sprinkled with:
-
Low Sodium Soy Sauce
-
Bragg’s Liquid Aminos
-
Coconut Aminos
The UNANIMOUS win for best taste was Coconut Aminos!
Which is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.
Second place was a TIE between the remaining two options.
If you haven’t tried coconut aminos you’re truly missing out!
➡️ Rachel’s Tips:
Chinese 5 Spice Blend is usually found near the Asian spices in most grocery stores.
You can make your own five spice blend. Simply Google “Chinese five spice blend”, and you’ll find a plethora of recipes online for this spice to make at home.
Makes about 4 servings
Ingredients:
- 1/4 cup gluten free flour, arrowroot powder, or cornstarch
- 1/2 tsp Chinese 5 spices
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1-1/2 lbs boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
- 1 Tbsp avocado oil or olive oil
- 3-4 dried red chili peppers
- 1 red bell pepper, chopped into bite-sized pieces
- 1 medium zucchini, chopped
- 10 oz baby corn, halved on diagonally
- 1/2 cup raw peanuts
Sauce:
- 1/2 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 1/3 cup chicken stock or broth
- 3 Tbsps raw honey
- 3 fresh garlic cloves, minced
- 2 tsps grated fresh ginger
- ¼ – ½ teaspoon dried red pepper chili flakes
- 2 Tbsps arrowroot powder, gluten free flour, or cornstarch
- 2-3 Tbsps water
Garnish:
- Sesame seeds and sliced green onions
Instructions:
First let’s make the sauce:
In a large bowl add your coconut aminos, stock, honey, garlic, ginger, and chili flakes.
In a separate small bowl whisk 2 Tbsps arrowroot powder with 2-3 Tbsps water, until well dissolved. Pour this in with your aminos mixture from above and whisk everything together until really well combined.
Place your chicken pieces, 1/4 cup gf flour (or arrowroot powder), Chinese 5 spice mix, sea salt and pepper in a large bowl. Toss until evenly coated.
Heat oil in a heavy skillet over medium-high heat.
Add your coated chicken pieces to the hot oil, shaking off the excess starch.
Cook stirring occasionally until evenly golden brown.
Add your browned chicken into the crockpot.
Pour the prepared sauce on top.
Cover and cook on LOW for 2 – 4 hours or on HIGH for 1 – 2 hours.
Once time is up, add dried red chili peppers, red bell pepper, zucchini and baby corn into your crockpot.
Stir well to coat with the thickened sauce, cover and continue cooking on ‘high’ for 30 minutes until veggies are tender and pierce easily with a fork.
Once the chicken is cooked through and veggies are tender, sprinkle with peanuts.
Serve with cooked brown rice, and garnish with sesame seeds and sliced green onion.
Enjoy!
❤Rachel
Ingredients
- 1/4 cup gluten free flour, arrowroot powder, or cornstarch
- 1/2 tsp Chinese 5 spices
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1-1/2 lbs boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
- 1 Tbsp avocado oil or olive oil
- 3-4 dried red chili peppers
- 1 red bell pepper, chopped into bite-sized pieces
- 1 medium zucchini, chopped
- 10 oz baby corn, halved on diagonally
- 1/2 cup raw peanuts
Sauce:
- 1/2 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 1/3 cup chicken stock or broth
- 3 Tbsps raw honey
- 3 fresh garlic cloves, minced
- 2 tsps grated fresh ginger
- ¼ - ½ teaspoon dried red pepper chili flakes
- 2 Tbsps arrowroot powder, gluten free flour, or cornstarch
- 2-3 Tbsps water
garnish: sesame seeds and sliced green onions
Instructions
- First let's make the sauce:
- In a large bowl add your coconut aminos, stock, honey, garlic, ginger, and chili flakes.
- In a separate small bowl whisk 2 Tbsps arrowroot powder with 2-3 Tbsps water, until well dissolved. Pour this in with your aminos mixture from above and whisk everything together until really well combined.
- Place your chicken pieces, 1/4 cup gf flour (or arrowroot powder), Chinese 5 spice mix, sea salt and pepper in a large bowl. Toss until evenly coated.
- Heat oil in a heavy skillet over medium-high heat.
- Add your coated chicken pieces to the hot oil, shaking off the excess starch.
- Cook stirring occasionally until evenly golden brown.
- Add your browned chicken into the crockpot.
- Pour the prepared sauce on top.
- Cover and cook on LOW for 2 - 4 hours or on HIGH for 1 - 2 hours.
- Once time is up, add dried red chili peppers, red bell pepper, zucchini and baby corn into your crockpot.
- Stir well to coat with the thickened sauce, cover and continue cooking on 'high' for 30 minutes until veggies are tender and pierce easily with a fork.
- Once the chicken is cooked through and veggies are tender, sprinkle with peanuts.
- Serve with cooked brown rice, and garnish with sesame seeds and sliced green onion.
- Enjoy!
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