This slow cooker Mongolian chicken is sweet, savory, and easy to turn into a full family meal with Kung Pao noodles, rice, and plenty of vegetables. The recipe makes a generous batch, which is helpful for meal prep.
A QUICK NOTE
Use chili garlic sauce for more heat or sweet chili sauce for a milder version. Add the broccoli only during the final 30 minutes so it stays bright and does not become overly soft.
INGREDIENTS
FOR THE MONGOLIAN CHICKEN
2½–3 lb boneless, skinless chicken breasts, cut into bite-size pieces
4 Tbsp cornstarch
2 tsp baking soda
2 tsp salt
1 tsp red pepper flakes
1 tsp black pepper
¾ cup water
4 Tbsp rice wine vinegar
4 Tbsp chili garlic sauce or sweet chili sauce
1 cup hoisin sauce
4 Tbsp brown sugar
6 cloves garlic, minced
1 (2-inch) piece fresh ginger, thinly sliced
1 cup diced mini red sweet peppers or red bell pepper
1½–2 small white onions, diced
4–6 cups fresh broccoli florets
SERVING IDEAS
2 bell peppers, sliced
1 yellow onion, sliced
Snap peas
Baby corn
Kung Pao noodles, rice noodles, or noodles of choice
Kung Pao sauce
Rice
OPTIONAL TOPPINGS
2 red chili peppers, diced
2 tsp sesame seeds
Green onion, diced
DIRECTIONS
1. Place the chicken in a large bowl. Add the cornstarch, baking soda, salt, red pepper flakes, and black pepper, and toss until the chicken is evenly coated.
2. In a separate bowl, whisk together the water, rice wine vinegar, chili garlic or sweet chili sauce, hoisin sauce, brown sugar, garlic, and ginger. Stir in the diced white onions and sweet peppers.
3. Pour the sauce mixture over the chicken and toss to coat. Transfer everything to the slow cooker.
4. Cover and cook on low for about 4½ hours. Stir in the broccoli, switch the slow cooker to high, and cook for about 30 minutes more, until the broccoli is tender and the chicken reaches 165°F.
5. While the broccoli cooks, prepare your noodles or rice according to the package directions. If making a stir-fry, cook your chosen vegetables and toss them with the noodles and Kung Pao sauce.
6. Top the chicken with diced red chili peppers, sesame seeds, and green onion, if desired. Serve with the stir-fry noodles or rice.
