If you can get organised enough to stack this the night before, it makes the job easier “the day after”. That way, cooking dinner doesn’t take any thought and effort when you don’t really feel like cooking. It is also very quick to assemble, you don’t have to brown the chicken, so you can stack it in just a few minutes and store it in the fridge until the next day. When it is time to serve, you can just quickly cook some rice in the microwave, dinner is done!
This version serves four, if you have a large enough slow cooker, you can just double it for a bigger crowd.
500g chicken thighs;
1/4 cup gluten free soy sauce;
1 tbsp brown sugar;
1 tbsp vinegar;
2 tsp garlic granules;
1 tsp ginger (for this recipe I like that minced ginger in a tube, but you can put fresh ginger in if you like);
2 cups frozen beans;
2 tsp cornflour mixed with water to a smooth paste.
Cut the chicken into small cubes and place in the slow cooker. In a jug, mix the soy sauce, sugar, vinegar, garlic and ginger then pour over the chicken and mix to coat. Add the frozen beans. Cover and store in the fridge until required.
When you are ready to cook, put on low for 5 hours. Then (working quickly, because when you take the lid off the slow cooker, you will lose a lot of heat) mix in the cornflour paste and stir to mix through the liquid. Cook on high for half an hour, then remove and serve with rice, or additional vegetables.