Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil
  • 8 chicken thighs
  • (8-ounce) bone-in
  • skin removed
  • 1 red bell pepper
  • cut into 1-inch pieces
  • 1 green bell pepper
  • cut into 1-inch pieces
  • 1 white onion
  • cut into 1 –inch pieces
  • 1/3 cup rice vinegar
  • 1/4 cup ketchup
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 teaspoons sugar
  • granulated
  • 3 cups white rice
  • hot cooked
  • 1/4 cup scallions
  • sliced
  • 1 tablespoon sesame seeds
  • toasted

Instruction

  • Heat 1 tablespoon of the oil in a large skillet over medium-high
  • Add the chicken to the skillet, and cook until golden brown, 3-4 minutes per side
  • Place the chicken in a 4- to 5- quart slow cooker
  • Heat remaining 1 tablespoon oil in the skillet
  • Add the bell peppers and onion; cook, stirring occasionally, until tender and lightly browned, about 6 minutes
  • Add the vegetables to the slow cooker
  • Whisk together the vinegar, ketchup, soy sauce, cornstarch, and sugar
  • Pour the mixture over the chicken and vegetables in the slow cooker
  • Cover and cook on LOW until the chicken is tender and cooked through, 3 hours and 30 minutes to 4 hours
  • Serve the chicken mixture over the hot cooked rice topped with the scallions and sesame seeds
  • Excerpt from "Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family" by Valerie Bertinelli
  • Copyright © 2017 by Valerie Bertinelli
  • Used with permission by Oxmoor House
  • All rights reserved