800 g (28 oz) chicken breast, cut into chunks

1 tbsp ginger puree

2 tbsp tomato ketchup

6 tbsp soy sauce (use gluten-free soy sauce if needed)

1 tsp Chinese five spice

1/2 tsp chilli flakes (adjust to taste)

1/2 tsp garlic granules

1 tsp brown sugar

1 tsp black peppercorns, crushed

2 red peppers, diced

6 spring onions, cut into long pieces

1 tbsp cornflour

Sea salt, to taste

Rice, for serving

Sliced red chillies, for garnish

Cook Mode Prevent your screen from going dark

Place chicken, ginger puree, ketchup, soy sauce, Chinese five spice, chilli flakes, garlic granules, brown sugar, crushed black peppercorns, and sea salt (to taste) into the slow cooker. Stir to coat the chicken evenly.
Cover and cook on HIGH for 3 hours or LOW for 5 hours until the chicken is tender and cooked through.
Mix cornflour with a few spoonfuls of hot cooking liquid from the slow cooker to make a slurry. Stir until smooth, then return it to the slow cooker.
Add diced red peppers and spring onions. Stir gently and cook on HIGH for another 30 minutes until the sauce thickens and becomes sticky.
Serve the sticky chicken hot over rice, garnished with sliced red chillies for a spicy kick.

Use boneless chicken thighs for a juicier version.

Add more chilli flakes or Sichuan peppercorns for extra heat.

For a sweeter glaze, add a drizzle of honey or extra brown sugar.

Include vegetables like snap peas, broccoli, or baby corn for added crunch.

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.