Ingredients
5 servings- 1/3 Cup Massel Chicken Style Liquid Stock
- 2 Tbsp Soy Sauce
- 1 Tbsp Hoisin Sauce
- 1 Tbsp Honey
- 2 Garlic Cloves, Crushed
- 3cm piece Fresh Ginger, Peeled, Finely Grated
- 1 Long Red Chilli, Thinly Sliced
- 1 Tbsp Peanut Oil
- 750g Skinless Chicken Thigh Fillets, cut into pieces.
- 2 Small Red Capsicums, Roughly Chopped
- 2 Green Onions, Thinly Sliced
- Steamed Jasmine Rice, to Serve.
Method
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Combine stock, sauces, honey, garlic, ginger and chilli in a bowl.
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Heat oil in a large frying pan over medium-high heat. Season chicken with salt and pepper. Cook chicken, in batches, for 2 minutes or until browned. Transfer chicken to slow cooker. Pour sauce mixture over chicken. Cover. Cook on LOW for 3 hours (or HIGH for 1 hour 30 minutes) or until chicken is tender.
-
Add capsicum. Cover. Cook on LOW for 30 minutes (or HIGH for 15 minutes) or until capsicum is tender and sauce has thickened slightly.
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Spoon chicken into a serving dish. Top with and extra chilli. Serve with rice.
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