Pulled chicken

Ingredients for 5 servings:

• 1 kg chicken breast fillet(s)
• 1 bell pepper(s), red, green or yellow
• 2 onions
• 2 large carrots
• 1 piece(s) ginger root, thumb-sized
• 150 g mushrooms
• 100 g soy sprouts
• 250 ml orange juice
• 250 ml ketchup
• 100 ml soy sauce
• 50 ml chili sauce, sweet and hot
• 50 ml honey
• 50 ml oil, neutral
• 50 ml sherry
• 3 garlic cloves, squeezed
• 1 tbsp sesame seeds
• 1 tsp, heaped cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

For the slow cooker or crock pot

Arrange the chicken breast fillets side by side in the slow cooker. Roughly dice the bell peppers and onions, peel the carrots and cut them into roughly the same size pieces or into thick slices. Finely dice the ginger. If using mushrooms, cut them into thick slices. Place everything in a bowl with the bean sprouts. In a separate bowl, combine all the sauce ingredients and then pour over the vegetables. Mix everything well and pour over the meat in the slow cooker. Cook on “low” for 3.5 hours or on “high” for 2 hours. Then remove the meat from the sauce, shred with two forks, and return it to the sauce. Serve with rice or Asian noodles. Tip: You can replace the sauce ingredients with 800 ml of soy-sesame wok sauce.