Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 large red bell pepper, chopped into 1-inch squares
  • 1 medium zucchini, sliced into half-moons
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 dried red Szechuan chilis
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/4 cup dry roasted unsalted peanuts
  • 2 green onions, thinly sliced

Instructions:

  1. Place the cubed chicken thighs, minced garlic, grated ginger, and dried chilis into the bottom of the slow cooker.
  2. In a small mixing bowl, whisk together the soy sauce, rice vinegar, honey, hoisin sauce, and sesame oil. Pour the mixture over the chicken, ensuring every piece is coated.
  3. Add the chopped red bell pepper on top. Cover and cook on LOW for 2 hours 30 mins.
  4. Fold in the zucchini half moons.
  5. Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir this into the bubbling liquid.
  6. Cover and cook for an additional 30 minutes on HIGH.
  7. Just before serving, stir in the dry roasted peanuts and garnish with sliced green onions.