Slow-cooker sweet and sour chicken
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www.olivemagazine.com
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Ingredients

  • olive oil 1-2 tbsp
  • 1 skinless chicken thigh fillets 500g, diced
  • 1 red onion 1, diced
  • 1 red pepper 1, sliced
  • 1 green pepper 1, sliced
  • 1 garlic 3 cloves, crushed
  • 1 ginger a thumb-sized piece, finely grated
  • 1 red chill 1, deseeded and finely chopped
  • 1 chicken stock 400ml, just-boiled if cooking on the hob (or 200ml if using the slow cooker)
  • 1 soft light brown sugar 30g
  • 1 tomato ketchup 4 tbsp
  • 1 apple cider vinegar 2 tbsp
  • 1 cornflour 1 tsp
  • 1 soy sauce 1 tbsp
  • 1 spring onion 1, sliced (optional)Method Step 1 Heat the oil in a heavy-based casserole over a medium heat. Cook the chicken for 4 minutes or until golden. Step 2 Add the onion, peppers, garlic, ginger and chilli, and cook for 1-2 minutes. Add the stock, sugar, ketchup and vinegar, then give it a good stir. Put a lid on, reduce the heat to low and cook for 45 minutes Step 3 Whisk together the cornflour and 1 tbsp of water in a small bowl, then add to the pan, stirring until thickened. Just before serving, add the soy sauce to taste, then sprinkle over the spring onions, if using.

Instructions

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