Mongolian Chicken

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Make sauce

01 Place chicken in a slow cooker. In a bowl whisk soy sauce, water, brown sugar, sesame oil, rice wine vinegar, hoisin sauce, ginger, garlic and Sriracha.

Slow Cook

02 Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low.

Shred chicken

03 Place the chicken on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.

Make sauce

04 Transfer the liquid to a saucepan. Whisk 2 tbsp of water with 1 tbsp of cornstarch, then stir it into the sauce. Cook while whisking constantly until the sauce thickens.

Assemble

05 Pour the sauce back into the slow cooker along with the shredded chicken and broccoli, toss to coat. Cook for an additional 30 minutes or until the broccoli is tender.

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