Crock Pot General Tso Chicken
This family favorite meal is our favorite Chinese take-out dish. It's easy to make and healthier than the restaurant version.
Servings 8 servings
Calories 126kcal
Ingredients
- 8 4-6 ounce each chicken breasts or 2 to 2.5 pounds of chicken, cut into chunks
- 4 tablespoons cornstarch
- 1 teaspoon black pepper freshly cracked
- 2 tablespoons oil
- ½ cup hoisin sauce I like this brand
- ¼ cup low sodium soy sauce like Kikkoman, or coconut aminos like this
- ¼ cup honey
- ¼ cup rice vinegar
- 4 cloves garlic clove minced
- 1 tablespoon fresh ginger minced, less if you don't like spice
- ⅛ teaspoon red pepper flakes omit if you don't like spice
- 2 medium green onions sliced for garnish
Instructions
- Add the chicken cubes, cornstarch, and freshly cracked black pepper to a plastic ziptop bag. Shake the bag until the chicken is coated in the cornstarch.
- Heat the oil in a large pan (I prefer a non-stick pan) over high heat. Add the chicken and sear it until it is well browned on all sides, about 10 minutes. You may need to do this in batches depending on how large your pan is. Avoid crowding the pan. This is steam the chicken instead of searing it.
- Add the chicken to the slow cooker. In a bowl whisk together the hoisin, soy, honey, vinegar, garlic, ginger, and red pepper. Pour mixture over the chicken in your slow cooker.
- Set your crockpot to low for 2 hours. Check the chicken after 2 hours. Cook another hour is needed. You can easily double or triple this recipe. However, it may take longer to cook if you do.
- Serve plain, over rice, quinoa, or vegetables sprinkle of green onions on top.
Nutrition
Calories: 126kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 547mg | Potassium: 51mg | Fiber: 1g | Sugar: 14g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
