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Slow Cooker Mongolian Chicken
Slow Cooker Mongolian Chicken. Slow cooked chicken and broccoli cooked in a sweet and tangy Mongolian inspired sauce.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 2 tablespoons light brown sugar
- 2 teaspoons sesame oil
- 2 tablespoons rice wine vinegar
- 3 tablespoons hoisin sauce
- 1 teaspoon ginger, grated
- 4 cloves garlic, minced
- 1-2 teaspoons Sriracha, depending on how spicy your would like it
- 2 tablespoons water
- 1 tablespoon cornstarch
- 3 cups broccoli, cut into florets
- sesame seeds for garnish, if desired
Instructions
- Place chicken in the bottom of the slow cooker.In a medium bowl whisk together soy sauce, water, brown sugar, sesame oil, rice wine vinegar, hoisin sauce, ginger, garlic and Sriracha.
- Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low.
- Remove the chicken from the liquid and place 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.
- Transfer the liquid from the slow cooker to a small saucepan.Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce. Cook on high until bubbly and thickened, whisking constantly.
- 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.
- Serve immediately with sesame seeds for garnish, if desired.
Nutrition Information
Calories: 323kcalCarbohydrates: 21gProtein: 37gFat: 10gSaturated Fat: 2gCholesterol: 162mgSodium: 1461mgPotassium: 716mgFiber: 2gSugar: 11gVitamin A: 466IUVitamin C: 63mgCalcium: 67mgIron: 3mg