Description
A flavorful dish blending savory chicken with a tangy sauce, perfect for busy weekdays or gatherings.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 cup sugar snap peas
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice, for serving
- Sesame seeds and green onions, for garnish
Instructions
- In a crockpot, combine chicken thighs, pineapple, bell pepper, onion, and sugar snap peas.
- In a separate bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, cornstarch, and water.
- Pour the sauce over the chicken and vegetables in the crockpot.
- Cover and cook on low for 360 minutes (6 hours) or high for 240 minutes (4 hours) until the chicken is tender.
- Serve over cooked rice, garnished with sesame seeds and green onions.
Notes
Use fresh ingredients for the best flavor. Adjust seasoning to taste before cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Asian