This slow cooker Chinese chicken dish could be stir fried instead. I decided to make it in the slow cooker as I wanted all the flavours to have time to develop and to really soak into the chicken to give it lots of taste. Of course, I could have just marinated the chicken in the sauce ingredients to achieve a similar effect, but I wanted to see what it would be like done this way.
The result is definitely more of a stew than a stir fry, but because the vegetables are just stir fried at the end they keep their crunch and crispness and that’s one of the things I always like about Chinese cooking. You can see the mange touts are a lovely bright green colour rather than the dull green they would have gone if they had been cooked in the slow cooker, even if they had just been put in near the end.