Ingredients:
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Directions:
In a large zip-top bag, toss in chicken, cornstarch and black pepper. Shake until well-coated.
Heat a large skillet over medium-high heat. Cook chicken about 2 to 3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker.
In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours.
About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers, red bell peppers, zucchini and peanuts, stirring to combine. Cover and cook on HIGH for another 20 to 30 minutes or until the vegetables are tender and the sauce has thickened up.
Sprinkle with sesame seeds, green onions and serve over zoodles, cauliflower rice, quinoa or your favorite rice.
For meal prep
Cook rice and divide evenly into lunch containers. Add chicken, cover and store in fridge for up to 4 days. |
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