Description
A flavorful Slow Cooker Salt & Pepper Sticky Chicken recipe featuring tender chicken breast chunks cooked in a savory blend of soy sauce, ginger, five spice, and crushed black peppercorns. Cooked slowly for maximum taste and finished with crunchy red peppers and spring onions, this dish is perfect served with rice and sliced red chillies for a delightful meal.
Ingredients
Scale
Main Ingredients
- 800 g chicken breast, cut into chunks
- 1 tbsp ginger puree
- 2 tbsp tomato ketchup
- 6 tbsp soy sauce
- 1 tsp Chinese five spice
- 1/2 tsp chilli flakes
- 1/2 tsp garlic granules
- 1 tsp brown sugar
- 1 tsp black peppercorns, crushed
- 2 red peppers, diced
- 6 spring onions, cut into long pieces
- 1 tbsp cornflour
- Sea salt, to taste
To Serve
- Rice
- Sliced red chillies
Instructions
- Combine Ingredients: Place all of the ingredients, apart from the red pepper, spring onions, and cornflour, into the slow cooker. Stir well to mix all the flavors evenly. Cover with the lid.
- Slow Cook: Cook on HIGH for 3 hours or on LOW for 5 hours until the chicken is tender and cooked through.
- Prepare Cornflour Slurry: Put the cornflour into a small bowl and add enough liquid from the slow cooker to make a smooth paste (slurry). Stir well to avoid lumps.
- Thicken Sauce: Pour the cornflour slurry back into the slow cooker and stir gently to combine.
- Add Vegetables and Season: Add the red pepper and spring onions, season with sea salt to your taste, considering the soy sauce saltiness.
- Final Cook: Cook on HIGH for an additional 30 minutes to allow the sauce to thicken and the vegetables to soften slightly while retaining some crunch.
- Serve: Serve hot with rice and sliced red chillies for added heat and flavor.
Notes
- Pepper: To try a different flavor profile, substitute black peppercorns with Sichuan peppercorns for a more authentic salt and pepper taste.
- To Serve: This dish pairs well with egg noodles, rice noodles, egg fried rice, chilli sauce, or prawn crackers for a versatile meal.
- Peppers: Add the red peppers at the end for a crunchy texture. For softer peppers, add them earlier during the slow cooking process.
- Salt: Adjust the sea salt carefully as the soy sauce contributes saltiness. Add gradually to balance the flavor perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 80 mg
