Asian chicken according to treats

Ingredients for 5 servings:

• 1 kg chicken breast fillet(s)
• 50 g cornstarch
• ½ tsp garlic granules
• ½ tsp salt
• 1 pinch(s) of pepper
• some oil for frying
• 1 thick garlic clove(s), freshly squeezed
• 200 ml water
• 6 tbsp chili sauce, hot
• 6 tbsp sherry
• 70 ml hoisin sauce
• 6 tbsp ketap manis
• 1 red bell pepper(s), cut into bite-sized pieces
• 250 g mushrooms, sliced
• 4 small onions, cut into bite-sized pieces
• 1 bunch of spring onions, sliced
• 2 thick carrots, cut diagonally into thick slices

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 45 minutes

3.5 l crockpot

Place the cornstarch, garlic granules, salt, and pepper in a bowl with a lid and mix. Cut the chicken fillets into bite-sized pieces and add them to the bowl with the lid. Close the lid and shake the chicken pieces in it to coat them in breadcrumbs. Heat the oil in a pan. Shake off any excess cornstarch from the meat using a sieve. Gradually brown the meat briefly on all sides in the hot oil. The inside can still be raw. Place the chicken in the crockpot. Mix all the ingredients for the sauce. If you don’t like it too spicy, you can also use sweet chili sauce. Pour a little more than half over the chicken and stir briefly. Put the lid on and simmer on “Low” for 4 hours until cooked through. Shortly before the end of the cooking time, brown the vegetables in a pan with a little oil. Sauté the carrots, bell peppers, onion, and the light part of the spring onions, then add the mushrooms to the pan. Deglaze with the remaining sauce. Mix with the meat. Serve on plates and garnish with green spring onions. We like to serve with rice or chow mein noodles.