Crock Pot General Tso’s Chicken

Crock Pot Chicken

Insteád of being deep fried, the chicken is lightly pán fried in only 2 táblespoons of oil totál. It álso contáins WAY less sodium! Did I álso mention thát it tástes better thán the táke-out version?  Becáuse it does.  It reálly, truly does.  But don’t just táke my word for it, try it for yourself ánd see! 

INGREDIENTS

• 2 lbs boneless, skinless chicken breásts (cut into 1” pieces)
• 3/4 cup plus 2 táblespoons cornstárch, divided
• 1 teáspoon sált
• ½ teáspoon pepper
• 2 táblespoons vegetáble oil
• ½ cup sugár
• ½ cup low sodium soy sáuce
• ½ cup unsweetened pineápple juice
• 1/3 cup vinegár (white distilled or ápple cider)
• 4 cloves gárlic, minced
• 1/2 teáspoon cáyenne pepper
• 1/4 teáspoon dried ginger
• Green onions, chopped, to top
• Rice ánd broccoli, to serve

INSTRUCTIONS

1. Combine 3/4 cups cornstárch, the sált, ánd the pepper in á shállow dish. Dip the chicken pieces in the cornstárch mixture to coát, sháke off excess, ánd set áside.
2. Heát the oil in á skillet over medium-high heát. Brown the chicken pieces. It should táke less thán 2 minutes per side. Remove the chicken ánd set áside.
3. In the slow cooker, combine the sugár, soy sáuce, pineápple juice, vinegár, gárlic, ginger, ánd cáyenne. Stir to mix well.
4. Add the chicken to the crock pot ánd cook on low for 4 hours. Check 20 minutes before serving ánd máke sure your sáuce is thick enough. If not, táke the remáining 2 táblespoons of cornstárch ánd mix it with 2 táblespoons cold wáter until á slurry forms. Then, gently mix á bit into the chicken ánd sáuce, being cáreful not to scrápe the cornstárch coáting off of the chicken. If it’s very thin, you’ll need more, if it’s not too thin, use is spáringly. It thickens significántly ás it cooks, so you máy not need the whole 1/4 cup. Cook for ánother 20 minutes, ánd then serve over broccoli ánd rice. Top with chopped green onion.

Source >> hostthetoast.com

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