Slow Cooker Sweet and Sour Chicken
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 onion (peeled and diced)
- • 2 cloves garlic (peeled and crushed)
- • 3 chicken breasts (diced)
- • 2 medium peppers (deseeded and diced)
- • 160 g baby corn (chopped)
- • 180 g courgette (diced)
- • 150 g sugar snap peas (sliced in half)
- • 1/2 orange (juice only)
- • 2 tbsp dark soy sauce
- • 2 tbsp granulated sweetener
- • 4 tbsp rice vinegar
- • 70 g tomato purée
- • 400 g tin chopped tomatoes
- • 1 chicken stock cube
- • 200 ml boiling water
- • 1/4 cucumber (deseeded and sliced)
- • 4 spring onions (chopped)
- • 2 tbsp cornflour
- • 2 tbsp cold water
- • 165 g fresh pineapple (chopped)
Preparation Steps
Add the chicken, onion, garlic, courgette and half the peppers to the slow cooker pot.
To the water, add the stock cube, orange juice, soy sauce, sweetener, rice vinegar and tomato purée. Stir until combined.
Pour into the slow cooker pot along with the chopped tomatoes. Combine the cornflour with the cold water and mix until smooth, add to the slow cooker pot and mix well.
Cook on high for 3 hours.
Add the remaining peppers, baby corn, sugar snap peas and pineapple, re-cover with the lid and cook for a further 20 minutes.
Stir through the cucumber until heated through. Sprinkle over the spring onions and serve with rice or noodles.