Makes 2-3 servings
1 lb boneless, skinless chicken thighs, trimmed, patted dry and cut into chunks
2 heaping Tbsp all-purpose flour
1/4 tsp black pepper
1/4 tsp ground red pepper
1 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp brown sugar
1 tsp minced garlic
1 Tbsp tomato paste
1 tsp Tabasco sauce
Optional toppings: green onions, water chestnuts, peanuts
1. Place flour, black and red pepper in a resealable plastic bag. Drop the chunks of chicken into flour mixture. Zip the bag and shake to coat the chicken well with the flour.
2. Pour the chicken into the bottom of a 2-3 quart slow cooker.
3. In a small bowl combine the vinegar, soy sauce, sesame oil, brown sugar, garlic, tomato paste and Tabasco sauce. Whisk to blend. Spoon the sauce over the chicken and coat chicken with sauce.
4. Cover and cook on LOW for about 3-4 hours.
5. Remove lid and turn to HIGH. Let cook on HIGH for about 15 minutes to let sauce thicken up. Serve chicken over rice and top with your desired toppings.
My husband and I have been loving Pei Wei lately. Last time I went I ordered the new Lemongrass Chicken Noodle Salad and loved it! My husband strayed from his usual Pad Thai and ordered the Kung Pao Chicken. I had a bite and wondered “could I make this in the slow cooker.” So I tried. It surely was NOT as good as Pei Wei’s but it was edible. I don’t like spicy stuff so I made a small amount. My husband liked it but we both agreed that the Cashew Chicken that I did in the past is much better. I feel like there was some ingredient missing in this recipe but can’t put my finger on it. I’ll try again. 3 stars.