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–+ servings
Servings: 4

Crockpot Spicy Chinese Chicken

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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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