This recipe harnesses the convenience of a slow cooker to deliver a delicious and slightly healthier version of the classic General Tso’s Chicken. The chicken gets crispy-tender, bathed in a sweet and tangy sauce with a touch of heat.
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Ingredients:
Ingredient Quantity
Boneless, Skinless Chicken Breasts 4 (cut into bite-sized pieces)
Cornstarch ½ cup
Salt ½ teaspoon
Black Pepper ¼ teaspoon
Vegetable Oil 2 tablespoons
Chicken Broth ½ cup
Soy Sauce ¼ cup (low-sodium preferred)
Rice Vinegar ¼ cup
Hoisin Sauce 2 tablespoons
Brown Sugar 2 tablespoons (packed)
Garlic, Minced 2 teaspoons
Ginger, Minced 1 teaspoon
Red Pepper Flakes ½ teaspoon (adjust to your spice preference)
Green Onions, Sliced (optional for garnish) To taste
Sesame Seeds (optional for garnish) To taste
Instructions:
Coating the Chicken: In a large bowl, toss the chicken pieces with cornstarch, salt, and black pepper. Ensure the chicken is evenly coated.
Brown the Chicken (Optional): Heat the vegetable oil in a large skillet over medium heat. Add the coated chicken pieces and cook for 3-5 minutes, or until golden brown on all sides. This step adds a nice textural contrast to the slow-cooked chicken (optional but recommended for extra flavor).
If you prefer to skip this step, simply transfer the coated chicken directly to the slow cooker.
Transfer to Slow Cooker: Add the browned (or unbrowned) chicken pieces to your slow cooker.
Creating the Sauce: In a separate bowl, whisk together the chicken broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, minced garlic, minced ginger, and red pepper flakes. For a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) in the last 30 minutes of cooking.
Slow Cooker Magic: Pour the prepared sauce over the chicken in the slow cooker.
Cook Time: Cook on low heat for 4 hours, or on high heat for 2 hours. The chicken should be cooked through and tender, and the sauce should be thickened and flavorful.
Serving Suggestions: Serve the Slow Cooker General Tso’s Chicken over steamed rice. Garnish with sliced green onions and sesame seeds for added color and flavor.
