Happy Chinese New Year!   

For the sauce:

  • ¼ cup soy sauce
  • ⅓ cup honey
  • ⅓ cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger

For the chicken:

  • 1 ½ lbs boneless, skinless chicken breasts, diced into 1″ chunks
  • ½ cup cornstarch
  • 1 tablespoon oil
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 (15 oz) can pineapple chunks in 100% juice (do not drain)
  • In a medium bowl, whisk together all sauce ingredients until well combined. Set aside.
  • In a ziplock bag place chicken and cornstarch -and shake to coat. Then place in a skillet with oil and fry to golden brown. Take out and Drain. 
  • Add the diced bell peppers and pineapple chunks (with juice) into the bottom of the slow cooker.
    • Place chicken into the slow cooker.
    • Pour the mixed sauce over the top of the chicken and vegetables; stir gently and cover. Cook on Low for 3 to 4 hours. 
    • Serve with white rice and sprinkled with sesame seeds. 

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