Spicy Chinese Pepper Chicken

• cup condensed chicken broth↗3⁄4 cup
• tablespoons rice vinegar↗3 tablespoons
• tablespoon molasses↗1 tablespoon
• teaspoons brown sugar↗2 teaspoons
• cup soy sauce↗1⁄4 cup
• cloves garlic, minced↗4
• tablespoon minced ginger↗1 tablespoon
• serrano peppers or 1 -3 Thai chile, seeded and chopped↗1 -3
• teaspoons cracked black peppercorns↗2 teaspoons
• lbs bone-in skinless chicken breasts↗3 lbs
• scallions, cut into 2-inch pieces↗6
• red bell pepper, seeded and coarsely chopped↗1
• green bell pepper, seed and coarsely chopped1
• tablespoons cornstarch↗3 tablespoons
• hot cooked rice (I like jasmine)

Step-by-step instructions

1. 1

   Stir together chicken broth, vinegar, molasses, brown sugar and soy sauce until mixture combines and sugar dissolves.

2. 2

   Stir garlic, ginger, chopped chiles and peppercorns into mixture.

3. 3

   Place chicken in crockpot and cover with chopped bell peppers and scallions.

4. 4

   Pour sauce over all.

5. 5

   Cover crockpot and cook on low for 6-8 hours or on high for 3-5 hours or until chicken is cooked through.

6. 6

   Remove chicken from crockpot, and keep warm.

7. 7

   Mix cornstarch with 2-3 tbsp of cold water and add to sauce in crockpot, stirring to mix.

8. 8

   Set crockpot on high, and cook for 15 minutes or so, or until sauce is thickened, stirring occasionally.

9. 9

   May reheat chicken in crockpot (on low setting) if needed.

10. 10

    Serve chicken with hot cooked rice, if desired.