2 tablespoons butter
1 pound skinless, boneless chicken breast halves
1 pound skinless, boneless chicken thighs
1/8 cup vegetable oil
1 pound carrots, sliced and cut into 1/4 inch thick strips
1/2 cup chopped onion
1/8 cup chopped green onion
1/8 cup crushed red pepper
1/2 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1 1/2 teaspoons cornstarch
1 1/2 teaspoons white sugar for garnish
In a nonstick skillet, grate chicken and oil over medium heat. Add carrots, onion, green onion, crushed red pepper, salt, brown sugar, and black pepper; cook, stirring, until carrots are tender. Remove from heat. stir in cornstarch and sugar until completely dissolved.
Place chicken in the skillet and cook, stirring, over medium heat until no longer pink and juices run clear.
Stir in cornstarch mixture, chicken broth and water. Bring to a boil. Reduce heat to low and simmer for 4 to 5 minutes, stirring constantly.
Pour chicken mixture into gallon slow cooker, and stir as needed. Add chicken, carrots, onion, green onion, crushed red pepper, salt, sugar, and salt. Season with pepper, cornstarch, white sugar and remaining pepper.
Cover, and cook on low for 6 to 8 hours.