So, the other day, I challenged myself to make an easy, reasonably healthy meal that tastes as good (if not better than) take-out and, according to my other half, who ate it after a long day saving the city, it was THE best meal I’ve ever made!! What’s more, the kids agreed! Wow, I was so proud and excited to share it.
Here it is. I’m calling it:
Slow Cooker Kung-Po-Style Chinese Chicken (serves 6)
6 chicken breasts
4 Dessertspoons Cornflour
1 teaspoon freshly-ground pepper
1 tablespoon coconut oil
1/2 cup light soy sauce
5 Dessertspoons rice wine vinegar
5 Dessertspoons ketchup
3 Dessertspoons sweet chilli sauce
1 teaspoon sugar
4 garlic cloves
1 red pepper
1/2 teaspoon dried chilli
handful cashew nuts
1 Put cornflour and ground black pepper in a bag (like a sandwich bag) and add chopped chicken breasts. Shake to ensure each piece is coated with the cornflour mixture
2 Melt coconut oil in a frying pan and add coated chicken. Fry till browned and then put into slow-cooker
3 Put soy sauce, rice wine vinegar, ketchup, sweet chilli sauce, sugar finely chopped garlic and dried chilli in a small bowl and mix together. Pour it over the chicken in the slow cooker
4 Cook on high for 2 hours
5 After 2 hours, add chopped carrots, slices red pepper and cashews. Cook on low for 2 more hours
6 Serve on brown rice with chopped fresh spring onions sprinkled on top
I like to make sure that most of our meals are ‘clean’ and entirely home-made. This meal doesn’t quite cut it, as I’ve used ketchup and sweet chilli sauce, BUT, considering this is in place of take-out food, this is pretty healthy. There’s no added salt, very little fat and, if you use brown rice, it looks like Chinese fried rice but is much healthier!
The kids have already asked me if we can have this again SOON and I can’t wait. I hope you try it!
By the way, if you don’t have a slow cooker, just use a regular pan on the hob, but make sure you keep it covered as it’ll dry out easily. Simmer it on a low heat for an hour or so.