Ingredients
Scale
- 2 pounds of boneless, skinless chicken thighs
- 1 cup of unsalted chicken broth
- 1/4 cup of soy sauce
- 1/4 cup of hoisin sauce
- 2 tablespoons of rice vinegar
- 2 teaspoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of roasted peanuts
- 1/2 cup of diced bell peppers
- 1/2 cup of diced onion
- 1–2 tablespoons of crushed red pepper flakes (adjust to taste)
- Cooked rice for serving
Instructions
- Cut chicken thighs into bite-sized pieces.
- In a bowl, whisk together chicken broth, soy sauce, hoisin sauce, rice vinegar, and sesame oil.
- Place chicken in the Crockpot and pour sauce over it; add garlic, ginger, bell peppers, onion, and red pepper flakes.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Stir in roasted peanuts 30 minutes before serving.
- Serve over cooked rice.
Notes
- Use fresh ingredients for the best flavor.
- Feel free to substitute any ingredient you may not have on hand.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Course
- Method: Crockpot
- Cuisine: Chinese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg