Friday, May 13, 2011

Slow Cooker Kung Pao Chicken

Slow Cooker Kung Pao Chicken


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.