1 tsp TSTE® Brazilian Petite Sea Salt
1 tsp TSTE® Garlic Powder
½ tsp TSTE® 4 Peppercorn Spice Blend
¼ cup TSTE® Sweet Onion Sugar
2 TBS TSTE® Garlic - Minced
2 tsp TSTE® Crushed Red Pepper Flakes
From the Grocer
¼ cup vegetable oil
1 cup cornstarch
3 large boneless skinless chicken breasts (about 2 lbs), chopped into bite size pieces
½ cup + 2 TBS hoisin sauce (found in the Asian section at most markets)
½ cup + 2 TBS soy sauce
½ cup rice vinegar
2 TBS water
Steamed or fried rice for serving
HEAT vegetable oil in a nonstick pan or skillet over medium heat.
STIR together cornstarch, TSTE® Brazilian Petite Sea Salt, TSTE® Garlic Powder, and TSTE® 4 Peppercorn Spice Blend.
ADD cornstarch mixture and chicken pieces to a large plastic bag. Seal bag and shake to coat chicken.
ADD coated chicken pieces to pan. Sauté 1-2 mins until browned (chicken will still be raw in the middle at this point, that's okay).
IN a small bowl combine TSTE® Sweet Onion Sugar, TSTE® Garlic - Minced, TSTE® Crushed Red Pepper Flakes, hoisin sauce, soy sauce, rice vinegar, and water, whisk to combine. Add half to the slow cooker along with chicken pieces (refrigerate other half until later). Cook on low for 4 hrs.
IMMEDIATELY before serving, add remaining sauce to the slow cooker, stir gently, and heat through.
SERVE with rice.
Yield: 4 servings
Total Time: 4 hrs 15 mins
Prep: 15 mins
Cook: 4 hrs