Ingredients

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 0.5 cup soy sauce
  • 0.25 cup hoisin sauce
  • 0.25 cup sweet chili sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1 medium red bell pepper, chopped
  • 1 cup broccoli florets
  • 2 green onions chopped (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. In a large bowl, mix together the soy sauce, hoisin sauce, sweet chili sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
  2. Place the chicken pieces into the crockpot and pour the sauce mixture over the top. Stir to ensure the chicken is well-coated.
  3. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
  4. About 30 minutes before serving, add the chopped red bell pepper and broccoli florets to the crockpot to steam in the sauce.
  5. In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the crockpot to thicken the sauce. Cook for an additional 10-15 minutes.
  6. Once cooked, give the chicken a gentle stir, then serve over rice or noodles.

💡 Chef's Notes

Serve over rice or noodles for a complete meal.

Recipe by Rosie Taylor - Founder & Recipe Developer