It was Chinese night in the Cunningham household and our go to is always General Tso’s Chicken when we order out, so why not make it, slow cooker style! This is also a healthier alternative then ordering from a restaurant. I always make sure the recipe is extra saucy because the cornstarch does soak up a lot of it, plus that’s the way I like it! Enjoy!
- 3 Chicken Breasts
- 1 Green Onion
- 1 Cup Hoisin Sauce
- 4 tbsp Light Brown Sugar
- 1/4 Cup Corn Starch
- Sesame Seeds
- 4 tbsp Seasoned Rice Vinegar
- 2 tsp Sesame Oil
- 2 tbsp Vegetable Oil
- Rice (optional, I used Jasmine)
- Broccoli florets (optional)
- Red Pepper Flakes (optional)
Start off by cutting the chicken breast’s into bite size cubes and toss them in a large ziplock bag with the cornstarch.
Pan fry the coated chicken with the vegetable oil until each side is golden brown and then add to the slow cooker. (The Chicken should not be fully cooked, and that’s okay!)
Add the hoisin sauce, rice vinegar, sesame oil and brown sugar into a bowl and whisk until it’s all combined. I added in some red pepper flakes to add a little heat, which is optional! (I had a helper stir it for me)
Pour the mixture over top the chicken and stir to coat the chicken. Cook the chicken on low for 2-3 hours.
Steam up your broccoli and rice, and served the chicken on top, with greens onions and sesame seeds (If desired, this is optional)
Dig in & enjoy! Super delicious and super simple!