4.6/5
(20 Votes)
Ingredients
- 2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- 3/4 cup plus 2 tablespoons cornstarch, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1/2 cup sugar
- 1/2 cup low-sodium soy sauce
- 1/2 cup unsweetened pineapple juice
- 1/3 cup vinegar (white distilled or apple cider)
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried ginger
- Green onions, chopped, to top
- Rice and broccoli, to serve
Preparation
Step 1
Combine ¾ cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.
Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove the chicken and set aside.
In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.
Add the chicken to the crockpot and cook on low for 4 hours. Check 20 minutes before serving and make sure your sauce is thick enough. Cook for another 20 minutes, and then serve over broccoli and rice. Top with chopped green onion.