What you need,
2-3 boneless skinless chicken breasts cut into 1 inch pieces
2 tbsp. olive oil
½ cup cornstarch
1 tsp. salt
1 tsp. garlic powder
½ tsp. black pepper
4 tbsp. hoisin sauce
4 tbsp. soy sauce
4 tbsp. rice vinegar
2 tbsp. granulated sugar
1 tbsp. minced garlic
2 tbsp. water
½ tsp. red pepper flakes (if you like it spicy you can up it
too 1 tsp)
¼ cup chopped green onion for serving
White rice for serving
Heat the oil over medium heat in a non-stick skillet. In a
large zip lock bag combine the cornstarch, salt, garlic powder and black
pepper.
Place the pieces of chicken in the bag and shake well to
coat.
In a bowl whisk together the hoisin sauce, soy sauce, rice
vinegar, sugar, garlic, water and red pepper flake.
Brown the chicken for 1-2 minutes per side until brown and
crisp.
Place the browned chicken in the slow cooker. Pour half the
sauce over the chicken and cook on low for 3-4 hours, until the chicken is
tender.
Just before serving stir in the remaining sauce and sprinkle
with the green onions.
Serve over the rice.
Jen of My Tiny Oven
