This slow cooker Chinese chicken dish could be stir fried instead. I decided to make it in the slow cooker as I wanted all the flavours to have time to develop and to really soak into the chicken to give it lots of taste. Of course, I could have just marinated the chicken in the sauce ingredients to achieve a similar effect, but I wanted to see what it would be like done this way.
The result is definitely more of a stew than a stir fry, but because the vegetables are just stir fried at the end they keep their crunch and crispness and that’s one of the things I always like about Chinese cooking. You can see the mange touts are a lovely bright green colour rather than the dull green they would have gone if they had been cooked in the slow cooker, even if they had just been put in near the end.
Ingredients for the Slow Cooker
2 chicken breasts, sliced
1 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
1/2 tsp Chinese five spice
1 chilli pepper, finely sliced
Ingredients for the Stir Fry
250g mushrooms, sliced
Handful of mangetouts
1/2 small onion, sliced
A little oil
How to Make Slow Cooker Chinese Chicken Stew with Stir Fried Vegetables
1. Put the chicken in the slow cooker and mix together all the other ingredients and stir to make sure the chicken is well-coated in the sauce. Add drop of water so there is enough liquid to just cover the chicken. Cook for 4 hours.
2. Just before you are going to serve the meal begin the stir fry. Heat some oil and then fry the mushrooms for a minute. Add the mangetouts. Cook for another minute then add to the contents of the slow cooker. Stir to combine and then serve with rice.