add some chunky vegetables, chicken thighs and a special sweet and sour sauce to the slow cooker for a great healthy, low-fat spin on this popular Chinese takeaway meal.
First published at www.transformationcookbook.com
Ingredients:
1kg chicken thighs (preferably without skin)
2 x 400g cans pineapple pieces in natural juice, drained (keep 1 cup of the reserved pineapple juice for the sauce)
6 celery stalks, sliced
3 red capsicums, deseeded & cut into chunks
3 green capsicums, deseeded & cut into chunks
3 red onions, chopped
sauce
1 cup pineapple juice
1/4 cup soy sauce, salt-reduced
1 cup chicken stock
1 tsp ground turmeric
1 tsp ground paprika
1 tsp fresh ginger, grated
2 tbsp honey
2 tbsp wholegrain mustard
1 tbsp dijon mustard
2 tbsp corn flour
1/4 tsp chilli flakes (optional)
rock salt & cracked pepper
Step 1: place all sauce ingredients in a large mixing bowl/jug and whisk together. season to taste and set aside.
Step 2: place chicken, pineapple, capsicums, celery and onions into a slow cooker bowl. pour sauce over the top, place lid on top and cook on LOW heat setting for 6+ hours.
TIPS:
• garnish with a finely sliced, deseeded red chilli and/or 2 spring onions, finely sliced.
• serve with steamed vegetables, broccolini and beans are my choice, or with a salad.
• portion into takeaway containers. last 2-3 days in the fridge and up to 2 months in the freezer.
• if you prefer a thicker sauce, combine 2 tbls of corn flour with ½ cup of water, whisk to form a paste then add to the slow cooker. cover and let it cook for another 15-20 minutes.
