Slow-cooker chicken with chilli and ginger
5
Points®
Total time: 4 hr 15 min • Prep: 10 min • Cook: 4 hr 5 min • Serves: 4 • Difficulty: Easy
Here we cut back on the prep time by using a prepared fresh veggie mix, then let the slow cooker do the rest, resulting in a tasty Asian-inspired dish that’s sure to satisfy.
Ingredients
Skinless chicken breast
700 g, cut crossways into 1cm-thick slices
Brown rice, dry
⅔ cup(s), (135g)
Vegetable mix, non-starchy, fresh
400 g, chopped (see tip)
Fresh ginger
1 tbs, finely grated
Fresh red chilli
1 whole, finely chopped
Chicken stock powder
1 tsp
Chinese rice wine
2 tbs, (shaoxing)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, in batches, for 1-2 minutes each side or until browned, but not cooked through. Remove from heat.
2
Place all remaining ingredients and 1⅓ cups (330ml) water in a 5.5L (22-cup) slow cooker. Stir to combine. Top with chicken and cover with lid. Cook on high for 2 hours (or low for 4 hours) until chicken and rice are tender. Serve sprinkled with black pepper.
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