Sarasota's Chicken Not Steak Crockpot Pepper Steak

Name: Sarasota's Chicken Not Steak Crockpot Pepper Steak
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 Individual Servings, 4 serving(s)
Ingredients: 4 -6 cups jasmine rice, cooked (any white rice will work fine for this dish); 1 1/4 lbs chicken, thighs and breasts, boneless skinless and thin sliced; 2 tablespoons cornstarch (for coating the chicken); 1 very large onion, cut in quarters and thin sliced; 1 large red bell pepper, thin sliced; 1 large yellow bell pepper, thin sliced; 1 large green pepper, thin sliced; 1 large orange bell pepper, thin sliced; 2 cups button mushrooms, thin sliced; 1 (14 ounce) can diced tomatoes; 1 cup chicken broth; 1/4 cup sherry wine; 1/3 soy sauce (you can also serve some on the side as a garnish if you want more flavor); 3 teaspoons minced garlic; 1 tablespoon fresh ginger, grated; 1 teaspoon Worcestershire sauce; 2 tablespoons brown sugar; salt (go easy, soy is salty); pepper; chow mein noodles

(1)

Recipe by SarasotaCook

I love pepper steak, but sometimes I wish it was chicken rather than steak -- just a bit lighter. So I made chicken "pepper steak." Same flavors, same ingredients, just chicken vs. steak. Cooked right in the crock pot while you worked, and it took no time. Serve over Jasmine, or your favorite rice and a nice crisp cucumber salad with rice wine vinegar or a fresh fruit salad. A baguette cut into thin slices is a must to soak up some of the great sauce. It cooks in approximately 4 hours in the crock pot and then done. Make your rice, toss a quick salad and serve.

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READY IN: 4hrs 10mins

SERVES: 4

YIELD: 4 Individual Servings

UNITS: US

INGREDIENTS

Nutrition

4 -6

cups jasmine rice, cooked (any white rice will work fine for this dish)
1 ¹⁄₄

lbs chicken, thighs and breasts, boneless skinless and thin sliced
2

tablespoons cornstarch (for coating the chicken)
1

very large onion, cut in quarters and thin sliced
1

large red bell pepper, thin sliced
1

large yellow bell pepper, thin sliced
1

large green pepper, thin sliced
1

large orange bell pepper, thin sliced
2

cups button mushrooms, thin sliced
1

(14 ounce) can diced tomatoes
1

cup chicken broth
¹⁄₄

cup sherry wine
¹⁄₃

soy sauce (you can also serve some on the side as a garnish if you want more flavor)
3

teaspoons minced garlic
1

tablespoon fresh ginger, grated
1

teaspoon Worcestershire sauce
2

tablespoons brown sugar
salt (go easy, soy is salty)
pepper
Garnish
chow mein noodles

DIRECTIONS

Crockpot -- This is so easy. In a large baggie, add the corn starch and all the chicken and toss well until all the chicken is completely coated.
Shake the excess cornstarch off and add the chicken to the crock pot. Then add in the onions, peppers, and mushrooms on top.
In a medium bowl, add the tomatoes, broth, sherry, soy, garlic, ginger, worcestershire sauce, brown sugar, pinch of salt (go easy) and 1/2 teaspoon pepper. Mix well and pour over the chicken, pepper and onions.
Turn on low for about 4-5 hours. Boneless chicken breasts and thighs don't take too long. Now I wish I could give you an exact time. My crockpot took 4 hours My small one took 5. I did stir once during cooking but it is not necessary.
Note -- If you like yours a bit thinner, add a little extra chicken stock if you want. Before serving, check for any additional seasoning - salt and pepper if necessary.
Rice -- Cook according to package directions. Approximately 1-1/2 cups cooked rice per person.
Serve -- I serve a nice helping of rice per person and top with the Chicken Pepper Steak and then some of the chow mein noodles for a little crunch.
Just a nice easy dish. ENJOY!

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Sarasota's Chicken Not Steak Crockpot Pepper Steak

INGREDIENTS

Garnish

NUTRITION INFO

DIRECTIONS

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