Ingredients
Units
Scale
- Spray oil
- 1 large onion sliced
- 3 cups of chicken breast (1 pound and 10 oz)
- 4 cups of large chopped peppers (15 oz)
- 4 cups of fresh mushroom chopped (14 oz)
- 1 bottle of P.F. Chang’s Sesame Sauce
- 1/4 cup of water
- For thickening: 2 tablespoons Corn Starch and 3 tablespoons of water
- Cooked Rice to serve
Instructions
- Chop all of the vegetables into large slices or chunks, including onion, peppers, and mushrooms.
- Cut the chicken breasts into bit sizes as if making a stir fry.
- Spray the bottom of the Crockpot with the spray oil to reduce any sticking.
- Layer in the Crockpot in order, onion rings, chicken breast, 1/2 of the bottle of sauce, mushrooms, peppers, and then the rest of the sauce and the water to get all the sauce out of the bottle.
- Cover with the lid and set to cook for 4 hours on high or 8 hours on low.
- To make the sauce thicker, remove 2 cups of the liquid from the Crockpot and put it in a saucepan on the stove. Mix the 2 tablespoons of cornstarch with 3 tablespoons of cold water and add to the sauce. Heat and stir until thick, add back to the Crockpot with the chicken and stir.
- Serve over cooked rice or rice noodles
Notes
- Serve over cooked rice white or whole wheat
- Use 1/4 cup of water or even less after adding all of the sesame sauce, to add to the sauce bottle so that you can get all the sauce out of the bottle and have some water for steam.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: main dish
- Method: Crockpot
- Cuisine: Asian
