Slow-Cooker Kung Pao Chicken

taste.com.au

Pamela Leek

⅓ cup chicken stock

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon honey

2 garlic cloves, crushed

3cm piece fresh ginger, peeled, finely grated

1 long red chilli, thinly sliced

1 tablespoon peanut oil

750g skinless chicken thigh fillets, cut into 3cm pieces

2 small red capsicums, roughly chopped

2 tablespoons roasted peanuts, roughly chopped

2 green onions, thinly sliced

Steamed jasmine rice, to serve

Red chilli, thinly sliced, to serve

Directions at taste.com.au

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