Ingredients
- ⅓ cup cornstarch (or arrowroot powder)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lb boneless, skinless chicken breasts (about 2 pieces), cut into bite-sized chunks
- Olive oil spray
- 4 dried red chili peppers (to taste)
- 1 red bell pepper, chopped into bite-sized pieces
- 1 medium zucchini, chopped into halves
SAUCE (feel free to double the sauce if you like more sauce)
- ½ cup Bragg’s liquid aminos
- ½ cup water
- 1 tsp. Stevia
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- ¼ – ½ tsp dried red pepper chili flakes
Directions
- In a large zip-top bag, toss in chicken, cornstarch, salt and black pepper. Shake until well-coated.
- Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker.
- In a medium bowl, whisk together the liquid aminos, water, stevia, garlic, ginger and red pepper chili flakes and pour over chicken.
- Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3 hours.
- About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, and zucchini.
- Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out the sauce to your preferred consistency).
- Sprinkle with sesame seeds, green onions and serve over cauliflower rice, quinoa, or zoodles, if desired.
