Crockpot Chicken Stir-Fry

Ingredients

• 0.25 cup Honey
• 0.333 cup Soy sauce
• 3 tbsp Sriracha (Use 2 tablespoons if a milder spice level is preferred; additional sriracha may be used for drizzling.)
• 2 tbsp Garlic (Minced)
• 2 tbsp Hoisin sauce
• 0.75 cup Chicken bone broth
• 3 tbsp Cornstarch (Used to thicken the sauce)
• Chicken (Chicken of choice; the author used chicken thighs.)
• Red bell pepper (Diced)
• 0.5 Onion (Diced)
• Vegetables (Add vegetables of choice; the author used broccoli and snap peas and suggested carrots as another option.)
• Noodles or rice (Use noodles or rice of choice. The author cooked noodles separately and added them to the crockpot; rice is also suggested.)
• Sesame seeds (For topping)

Steps

1. 1

   Add the honey, soy sauce, sriracha, minced garlic, hoisin sauce, chicken bone broth, and cornstarch to the crockpot. Whisk the sauce thoroughly until no cornstarch clumps remain.

2. 2

   Add the chicken, diced onion, and diced red bell pepper to the crockpot, stirring as needed to coat them with the sauce.

3. 3

   Cover and cook on high for 3–4 hours or on low for 5–6 hours.

4. 4

   Thirty minutes before serving, add the broccoli and snap peas, or the vegetables of your choice, so they do not become mushy.

5. 5

   While the vegetables finish cooking, cook the noodles separately on the stovetop according to their package directions.

6. 6

   Add the cooked noodles to the crockpot. Rice may be used instead of noodles if preferred.

7. 7

   Serve topped with sesame seeds and, for extra heat, an additional drizzle of sriracha.

Notes

The source does not specify the amount of chicken, bell pepper, vegetables, noodles, rice, or sesame seeds. It also does not provide stovetop cooking instructions for the noodles beyond cooking them separately. The author used chicken thighs, broccoli, and snap peas, and noted that carrots would also work.

Nutrition per serving

• main
• slow-cooker
• crockpot
• stir-fry
• chicken
• family-friendly
• kid-friendly
• spicy