Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 0.5 tsp black pepper
  • 0.5 tsp ground ginger
  • 0.33 cup low-sodium soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 8 dried red chiles
  • 2 red bell peppers, chopped into 1-inch squares
  • 0.5 cup unsalted roasted peanuts
  • 3 green onions, white parts separated from green parts, sliced

Instructions:

  1. Prep the protein. Toss the 1 inch chicken pieces in a bowl with cornstarch, black pepper, and ground ginger. Work it in until the chicken looks matte and slightly tacky.
  2. Build the sauce. Whisk the soy sauce, balsamic, honey, rice vinegar, garlic, and sesame oil in a separate bowl. Smell for the sharp vinegar kick balanced by the sweet honey.
  3. Load the pot. Place the chicken in the slow cooker. Add the dried red chiles and the white parts of the green onions.
  4. Incorporate the liquids. Pour the sauce over the chicken. Stir well until every piece of meat is coated in the dark liquid.
  5. Set the timer. Cover and cook on Low for 4 hours. After 2 hours, the kitchen will begin to smell like toasted nuts and warm garlic.
  6. Add the crunch. During the final 30 minutes, stir in the chopped red bell peppers. Note: This keeps them crisp tender rather than mushy.
  7. Final thicken. Open the lid and give everything a good stir. The sauce should be thick enough to coat the back of a spoon.
  8. The Nutty Finish. Just before serving, stir in the 0.5 cup of roasted peanuts. Listen for the slight sizzle as the peanuts hit the hot sauce.
  9. Garnish. Sprinkle the green parts of the sliced onions over the top.
  10. Rest. Let the dish sit for 5 minutes before serving to let the flavors settle. During the braising stage, the chicken releases its own juices, which mingle with the balsamic and soy to create a rich, dark gravy. If you find the sauce is too thin for your liking at the end, simply leave the lid off for the final 20 minutes of cooking. This allows some of the excess moisture to evaporate, concentrating the flavors and the smoke kissed notes of the sesame oil. Traditional Lamb Curry with Coconut Milk — Master this slow cooked Lamb Curry using traditional spice blooming for a cre...Liquid Gold Homemade Chicken Glace Naturelle — Unlock intense flavour with my Chicken Glace Naturelle recipe A concentrated ...Chicken Broccoli Casserole Ultimate Recipe with Velvety Cheddar Sauce — This homemade Chicken Broccoli Casserole is a true showstopper Forget the can... $img_2$