Slow Cooker Kung Pao Chicken
Ingredients:
1/4 cup white wine
1/4 cup soy sauce
1/2 cup chicken brith
2 tbsp sesame oil
1 tsp hot chile paste
1 tbsp rice vinegar
1 tbsp brown sugar
1 tablespoon chopped garlic
1 lb chicken breasts
1 cup frozen edemame
2 cups frozen broccoli
2 tablespoons cornstarch, dissolved in 2 tablespoons water
Combine wine through garlic in bottom of the slow cooker. Toss chicken to coat. Add the edemame. Cook on high 3-4 hours. Add the broccoli for the last hour. Stir in cornstarch at the end.
Serve over brown rice.
Adapted from this recipe.
