Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tbsp hoisin sauce
  • 2 tbsp brown sugar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1/4 tsp red pepper flakes
  • 1 large red bell pepper, diced
  • 1/2 cup roasted unsalted peanuts
  • 3 stalks green onions, sliced
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Whisk together soy sauce, rice vinegar, hoisin, brown sugar, ginger, garlic, sesame oil, and red pepper flakes in a small bowl. Note: Whisk until the sugar is completely dissolved so you don't get sweet pockets.
  2. Place the cubed chicken thighs into the Crockpot.
  3. Pour the sauce over the chicken, tossing with a spoon to ensure every piece is coated.
  4. Cover the pot and cook on High for 3-4 hours or Low for 6-7 hours until the chicken is tender and smells savory.
  5. Whisk together the cornstarch and cold water in a small cup until smooth. Note: Using cold water prevents the cornstarch from clumping.
  6. Stir the cornstarch slurry into the slow cooker.
  7. Cook on high for an additional 15-20 minutes until the sauce is a glossy, thick glaze that coats the back of a spoon.
  8. Gently fold in the diced red bell peppers, roasted peanuts, and sliced green onions.
  9. Stir for 2-3 minutes until the peppers are just warmed through but still have a snap.