Slow Cooker General Tso’s Chicken
Friday evening and what is more perfect than some Chinese food. Okay, faux Chinese, but it is in the ball park and it is good. And simple. And made in the slow cooker.
It has a lot going for it!
Being the untrusting soul I am I changed it slightly by adding a cup of water at the outset as I was convinced it would burn otherwise. I don’t know if it would have but there was very little sauce so water seemed like a good idea to me. And, with hindsight, I am very glad I did as it created some sauce to pour over the meal.
General Tso’s Chicken
- 1 pound boneless, skinless chicken, cut in 1-inch chunks
- 4 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon dried ginger
- 2 tablespoons soy sauce
- 1/2 teaspoon crushed red pepper flakes (add more to taste at the table if you’d prefer more heat)
- 1 (16-ounce) package stir-fry vegetables (to add later)
Use a 4-quart slow cooker.
Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes.
Toss the chicken to fully coat with the sauce ingredients.
Cover and cook on low for 5 to 6 hours, then add the frozen vegetables.
Re-cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
Serve with white or brown rice.