I am no stranger to take-out Chinese food. I lived in Manhattan for 12 years where I had at least two dozen Chinese restaurants to choose from on any given night. Now that I live in suburbia there are still a few Chinese take-out options, but they rarely deliver and are harder to get to on a weeknight. This is why I have taken to making some of our favorite Chinese take-out recipes in my slow-cooker. It is surprisingly easy to do, and so delicious! Also, it is healthier since the food isn’t breaded and deep fried. I very happy about that, this makes it much easier to weave into our regular dinner rotation. This dish of General Tso’s chicken is one of our family favorites. I always serve it on top of steamed white and brown rice to complete the take-out style meal. It is an awesome meal for any night of the week, even busy school nights!
Slow-Cooker General Tso’s Chicken
adapted from Stephanie of Crock Pot 365
1 pound boneless skinless chicken breasts cut into 1-inch strips
3 garlic cloves, finely chopped
3 tablespoons dark brown sugar
1 teaspoon dried ginger
2 tablespoons low-sodium Soy sauce
1 16-ounce bag frozen broccoli florets (or frozen vegetables such as asparagus spears, carrots, cauliflower)
1 teaspoon crushed red pepper flakes (reduce amount if you don’t like it quite as spicy)
1. In a large bowl toss the chicken pieces with the garlic, sugar, ginger, Soy sauce, and red pepper flakes. Then, pour it all into a 4-quart slow-cooker, including any of the drippings and leftover sauce from the mixing bowl.
2. Turn the slow-cooker to low and cook for 5 hours. Then, add the broccoli (or your selected frozen vegetables) and turn the slow-cooker to high and cook for an additional hour. Serve over white or brown rice and top with chopped scallions. Enjoy!