Summary

Ingredients

• 1 kg chicken breast fillet (s)
• 1 bell pepper (s), red, green or yellow
• 2 onions)
• 2 large carrots
• 1 piece (s) ginger root, the size a thumb
• 150 g mushrooms
• 100 g bean sprouts
• 250 ml orange juice
• 250 ml ketchup
• 100 ml soy sauce
• 50 ml chilli sauce, sweet and hot
• 50 ml honey
• 50 ml oil, neutral
• 50 ml sherry
• 3 clove (s) garlic, pressed
• 1 tablespoon sesame seeds
• 1 teaspoon, heaped cornstarch

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Instructions

1. Place the chicken breast fillets side by side in the slow cooker.
2. Roughly dice the peppers and onions, peel the carrots and cut into pieces of approximately the same size or thicker slices. Dice the ginger very finely. If mushrooms are used, cut them into thick slices. Put everything with the bean sprouts in a bowl.
3. Mix all sauce ingredients in a separate bowl and then pour over the vegetables. Mix everything well and pour over the meat in the slow cooker.
4. Cook on the low level for 3.5 hours or on the high level for 2 hours.
5. Then remove the meat from the sauce, pull it apart with two forks and return it to the sauce.
6. Serve with rice or Asian noodles.
7. Tip:
8. You can replace the sauce ingredients with 800 ml soy sesame wok sauce.