Those of you who watch Archer will crack up at that title , for the rest of the universe my humble apologies. Anyway puns aside, this is a non stir fry stir fry, that is to say made in a slow cooker.

This slow cooker recipe is slightly different in that it has a relatively slow cooking time (approx 3 hours) so it’s not one you’d leave on all day. My solution was to cook the chicken the night before, put the whole slow cooker pot in the fridge, then add the veg and stick it on high for half an hour before serving.

So I suppose the question is why bother with the slow cooker when you could easily just stir fry this when you get in? The answer to that is convenience and the fact that you don’t have to stand over the slow cooker stirring, I myself multitasked while it was warming through by prettifying my couch with a new throw and cushions and getting a loaf of banana bread in the oven. That is some good housewifing right there!

Cooling as I type, I can’t wait!!So on with the recipe:

To serve 2 generously, with lunch leftovers, as always

Ingredients:

• 3 chicken breasts, chopped into large chunks *
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 2 tbsp rice wine vinegar/ lime juice
• approx 2 inches ginger, minced
• 1 large clove garlic, minced
• 1 tsp chilli flakes (or to taste)
• 1 green pepper, diced
• 1 pack sugarsnaps
• 1/2 fat bunch scallions, finely chopped **
• 1 tbsp cornflour, dissolved in approx 200ml water

*I realise the photo is of thighs, that’s because in my haste to get ahead I photographed the wrong pack of chicken

**not pictured because I had to run and buy these at lunchtime today and I took this photo last night

Method:

You can make this the whole way through in about 2 – 2.5 hours or do the chicken the night before, refrigerate and then add veg the next day. The timings are very approximate because if you forget about it for half an hour or the likes it’s not going to matter, such is the beauty of the slow cooker

• Mix the hoisin, soy, vinegar/lime juice, ginger, garlic and chilli flakes in a small jug/bowl
• Put the chicken chunks into the slow cooker and pour the sauce over
• Put the slow cooker on high for approx 1.5 – 2 hours (cool and refrigerate at this point if you’re doing it the night before)
• Add the cornflour and water, stir and add the veg
• Use most of the scallions, but save some of the dark green to sprinkle over at the end
• Cook for another 20 mins on high or 30-45 if doing this with chicken you made and refrigerated the night before
• Serve over rice or with some noodles and scatter with the remaining scallions

And now a mug of tea and my banana bread beckons, that is a wild Friday night right there!