Slow Cooker General Tso’s Chicken

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 4 tsp Garlic
  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Egg whites

• Condiments

  • 2/3 cup Hoisin sauce
  • 6 tbsp Soy sauce

• Baking & Spices

  • 4 tbsp Brown sugar, packed light
  • 1/2 cup Cornstarch
  • 1/2 cup Flour
  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Oil
  • 6 tbsp Rice vinegar

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
• 1/2 cup cornstarch
• 1/2 cup flour
• salt and pepper
• 2 egg whites
• 2 Tbsp oil
• 2/3 cup hoisin sauce
• 6 Tbsp rice vinegar
• 6 Tbsp soy sauce
• 4 Tbsp packed light brown sugar
• 4 tsp minced garlic
• 1 tsp ground ginger
• 1/2 tsp red pepper flakes, or to taste
• 1 tsp cornstarch (if making on the stove)

Directions

• Add the sauce ingredients to a small saucepan and whisk well to combine. Set aside.
• Add egg whites to a bowl and whisk well to combine. Add cornstarch, flour, and salt and pepper to a large ziplock bag and shake to combine. Add chicken pieces to the egg whites and stir to coat. Then add them to the ziplock bag and shake to coat them evenly in the cornstarch mixture. 
• Heat a large skillet over medium-high heat. Add 1 Tbsp of oil, and some of the chicken (its best to cook the chicken in 2 or 3 batches, so it browns better). Cook the chicken 2-3 minutes on each side, until the coating is golden brown and the chicken is cooked through. Cook the next batch of chicken, (and more oil, if needed). 
• Place the sauce over medium heat and allow it to simmer until slightly thickened and warmed through. Toss the chicken in the sauce just before serving. Serve over white or brown rice.
• Garnish with chopped green onions.
• Mix the sauce ingredients together and stir well. Set aside.
• Add egg whites to a bowl and whisk well to combine. Add cornstarch, flour, and salt and pepper to a large ziplock bag and shake to combine. Add chicken pieces to the egg whites and stir to coat. Then Add them to the ziplock bag and shake to coat them evenly in the cornstarch mixture. 
• Spray slow cooker with non stick cooking spray. Heat a large skillet over HIGH heat. Add 1 Tbsp of olive oil, and some of the chicken (its best to cook the chicken in 2 or 3 batches, so it browns easily). Cook the chicken for only about 1 minute on each side, until the coating is golden brown. (You dont want to cook it all the way through! Transfer to slow cooker. Cook the next batch of chicken, (and more oil, if needed). 
• Pour HALF of the sauce over the chicken in the crock pot and toss gently to coat. Cook on LOW for 3-4 hours. Stir in the remaining sauce.
• Garnish with chopped green onions. Serve over warm white rice.