- 3 boneless skinless chicken breasts, chopped into 1 inch pieces
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 2 teaspoon minced garlic
- 4 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1 tablespoon red chile paste (like Sriracha – found near Asian section in more grocery stores)
- 1 tablespoon vinegar
- 2 tablespoons brown sugar
- ⅓ cup water
- 2 tablespoons corn starch + 2 tablespoons cold water
- ⅓ cup peanuts (see note)
- optional: cooked rice, green onions
- Drizzle a large sauce pan with oil and saute chicken over medium heat for 2-3 minutes until browned
- Add chicken to a greased slow cooker. In a bowl whisk together sauce ingredients: garlic, soy sauce, chile paste, vinegar, brown sugar, and ⅓ cup water. Pour sauce into the slow cooker. Cook on high 3-4 hours or on low 5-6 hours.
- About 10-15 minutes before serving, drizzle a pan with oil and saute peppers, zucchini, and garlic for 2-3 minutes until veggies are tender. Add to slow cooker.
- Whisk together corn starch and cold water til dissolved. Add to slow cooker and stir. Allow to thicken for 5-10 minutes. Serve over rice and garnish with peanuts and green onions as desired.
*Peanuts are optional. I like to add most of my peanuts at the same time I add the peppers and zucchini so that they can soften up a bit in the sauce, and then sprinkle some more on top when serving.