1 ½ pounds boneless, skinless chicken thighs or breasts cut into 1-inch cubes
2 Tablespoons vegetable oil
1/3 cup water
1/3 cup low sodium soy sauce
1/3 cup rice wine vinegar
¼ cup brown sugar
2 Tablespoons hoisin sauce
4 cloves garlic minced
1 teaspoon grated ginger
6-10 dried red chili peppers split and seeds removed
2 Tablespoons cornstarch + 2 Tablespoons water
1 red bell pepper chopped
1 Courgette cut into 1-inch pieces
1 Tablespoon vegetable oil
1/3 cup peanuts
Spring Onions chopped, for garnish
Rice for serving
Step 1. Heat oil in a sauté pan over medium-high heat. Season chicken with salt and pepper and cook until browned on all sides. Place the browned meat in the slow cooker, along with the dried chili peppers.
Step 2 Combine water, soy sauce, vinegar, brown sugar, hoisin sauce, garlic, and ginger in a bowl. Stir until well combined. Pour over the chicken and peppers in the slow cooker. Cover and cook on low for 4 hours.
Step 3. Combine the cornstarch and water. Whisk until smooth. Add this mixture to the chicken at the end of its cooking time, and let warm through for 5-10 minutes. The sauce will thicken. While the sauce is thickening, sauté the red pepper and courgettes in oil, until softened, but still crisp. Add the peppers, courgettes and peanuts to the slow cooker and stir gently to combine. Garnish with chopped spring onions and serve immediately, over rice, if desired.