Slow-cooker Sweet and Sour Chicken

David found this slow-cooker sweet and sour chicken recipe when having a look on the Olive magazine website.   We’d been trying to decide what to have for an evening meal one weekend and I think we had pretty much everything already to be able to make it.   The option to cook it in the slow-cooker also really appealed, so that’s how we made it.  

I’m not an overly huge fan of sweet and sour dishes as I tend to find them too sweet, however, the balance of this recipe was really good.   I think the addition of the tablespoon of soy sauce at the very end gave it the salty hit it needed. 

This is definitely a recipe that we’ll make again!

If you click into the link for the magazine, you’ll see this recipe is originally adapted from Dean Edwards recipe book, Cook Slow: Light and Healthy.  He says, “you can control the fat and sugar in this recipe, and it will taste fresher than any takeaway version.   I love a good fakeaway.   This dish is easy to cook at home and the bonus is that you know exactly what’s going into your food.”

Tips

• This can be cooked in a slow-cooker or on the hob – the Instructions for both are below.
• David can’t remember which TV chef he saw doing it, but they leave the skin on fresh root ginger…it gives extra warmth, so that’s what we’ve been doing.  It will still grate easily enough.

Other Recipes

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• rice dishes
• chicken and turkey dishes

Ingredients

• 1 to 2 tbsp olive oil
• 1 red onion, diced
• 500g skinless boneless chicken thigh fillets, diced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 3 garlic cloves, crushed
• thumb-sized piece ginger, finely grated (see Tips)
• 1 red chilli, deseeded and finely chopped
• 400ml chicken stock, just-boiled if cooking on the hob (or 200ml if using the slow cooker)
• 30g soft light brown sugar
• 4 tbsp tomato ketchup
• 2 tbsp apple cider vinegar
• 1 tsp cornflour
• 1 tbsp soy sauce
• optional – 1 spring onion, sliced (to garnish)

Slow-cooker Instructions

Instructions

1. Heat the oil in a heavy-based casserole over a medium heat. Cook the chicken for 4 minutes or until golden.
2. Add the onion, peppers, garlic, ginger and chilli, and cook for 1 to 2 minutes. Add the stock, sugar, ketchup and vinegar, then give it a good stir. Put a lid on, reduce the heat to low and cook for 45 minutes
3. Whisk together the cornflour and 1 tbsp of water in a small bowl, then add to the pan, stirring until thickened. Just before serving, add the soy sauce to taste, then sprinkle over the spring onions, if using.
4. We enjoyed ours with boiled basmati rice, prawn crackers and sweet chilli sauce…yum!

Slow-cooker Sweet and Sour Chicken

Deborah

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Prep Time 15 mins

Cook Time 55 mins

Slow-cooker cook time 6 hrs 35 mins

Servings 4 people

Ingredients

  

• 1 to 2 tbsp olive oil
• 1 red onion diced
• 500g skinless boneless chicken thigh fillets diced
• 1 red pepper sliced
• 1 green pepper sliced
• 3 garlic cloves crushed
• thumb-sized piece ginger finely grated (see Notes)
• 1 red chilli deseeded and finely chopped
• 400ml chicken stock just-boiled if cooking on the hob (or 200ml if using the slow cooker)
• 30g soft light brown sugar
• 4 tbsp tomato ketchup
• 2 tbsp apple cider vinegar
• 1 tsp cornflour
• 1 tbsp soy sauce
• optional - 1 spring onion sliced (to garnish)

Instructions

 

Slow-cooker Instructions

• Follow step 1 as below, then transfer the chicken to a slow cooker, along with the onion, garlic, ginger, chilli, 200ml of stock, sugar, ketchup and vinegar. Put on the lid and cook on the low setting for 6 hours. Add the peppers and cook for a further 30 minutes, then follow step 3 as below.

Instructions

• Heat the oil in a heavy-based casserole over a medium heat. Cook the chicken for 4 minutes or until golden.
• Add the onion, peppers, garlic, ginger and chilli, and cook for 1 to 2 minutes. Add the stock, sugar, ketchup and vinegar, then give it a good stir. Put a lid on, reduce the heat to low and cook for 45 minutes
• Whisk together the cornflour and 1 tbsp of water in a small bowl, then add to the pan, stirring until thickened. Just before serving, add the soy sauce to taste, then sprinkle over the spring onions, if using.
• We enjoyed ours with boiled basmati rice, prawn crackers and sweet chilli sauce…yum!

Notes

• This can be cooked in a slow-cooker or on the hob - the Instructions for both are below.
• David can’t remember which TV chef he saw doing it, but they leave the skin on fresh root ginger…it gives extra warmth, so that’s what we’ve been doing.  It will still grate easily enough.

 

You might also like to try:

• rice dishes
• chicken and turkey dishes

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