Slow Cooker Mongolian Chicken with Kung Pao Stir Fry Noodles

Ingredients:

• 2 1/2-3 lbs boneless skinless chicken breast, thin sliced (extra for meal prep!)

• 4 Tbsps cornstarch

• 2 tsp baking soda

• 2 tsp salt

• 1 tsp red pepper flakes

• 1 tsp black pepper

• 3/4 cup water

• 4 Tbsps rice wine vinegar

• 4 Tbsps chili garlic sauce (or sweet chili sauce)

• 1 cup hoisin sauce

• 4 Tbsps brown sugar

• 6 garlic cloves, minced

• 2’’ piece ginger root, thinly sliced

• 1 cup diced mini red sweet peppers (or red bell pepper)

• 1 1/2-2 small white onions, diced

• 4-6 cups broccoli florets, fresh

• To serve with Stir Fry, ideas:

• 2 bell peppers, sliced

• 1 yellow onion, sliced

• Snap peas

• Baby corn

• Kung Pao noodles (noodles of your choice. We used rice noodles)

• Kung Pao Sauce

• or serve with rice

• Optional toppings:

• 2 red chili peppers, diced (if you like spice like us!)

• 2 tsp sesame seeds

• Green onion, diced

Instructions:

1. Cut chicken breast into cubes. Add to a large mixing bowl and toss with cornstarch, baking soda, salt, red pepper flakes, and black pepper.

2. Combine water, rice wine vinegar, chili garlic sauce, hoisin sauce, brown sugar, garlic, ginger, white onions, and sweet red peppers in a separate mixing bowl.

3. Whisk, then pour into the bowl with chicken and toss to coat.

4. Add ingredients to the slow cooker. Cook on low for 4.5 hours.

5. After the 4.5 hours is up, stir in the broccoli florets. Cook for an additional 30 minutes on high.

6. While cooking, make the stir fry or rice. Cook the noodles of choice according to package instructions. Combine the veggies, noodles, and/or rice with Kung Pao sauce.

7. Garnish with red chili pepper, sesame seeds, and green onions. Serve with stir fry or rice.