The Recipe
Serves 4
600g chicken (deboned chicken thighs works best)
3/4dl soy sauce (5tbsp)
3/4dl honey
2tbsp tomato paste
1-2 tsp chili paste (e.g. sambal oelek or other hot sauce of your choice)
4 cloves garlic, minced
1tbsp apple cider vinegar
2tbsp cornstarch
1 bok choi, sliced
1 bell pepper, sliced
In your crockpot, mix together soy sauce, honey, tomato paste, chili paste, garlic and vinegar. Add chicken and cook on LOW for 4-5 hours, turning the chicken over about halfway through if possible.
When chicken is done, remove from crockpot and let cool a bit. Meanwhile whisk cornstarch into the liquid, add bell pepper and bok choi and cook on HIGH for another 15 minutes.
Shred the chicken and return to crockpot. Serve over rice.
The Verdict
SO GOOD!! Really annoyed I forgot to take a photo, because it looked great too. The pepper and bok choi still had some crunchiness to it, and the chicken was lovely and tender. I used 1 tsp sambal oelek and could easily have used more - there was a bit of a kick, but nothing that could be called heat at all.
A huge success, and definitely something I'll be making again!
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