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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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We like this with Plenty of brown rice to catch the extra sauce. Adding the chicken frozen slows down the cooking somewhat, but this is still a relatively quick dish. Found in Not Your Mother's Slow Cooker Cookbook. Ingredients:
2 tablespoons frozen orange juice concentrate (thawed) |
1/4 cup honey |
2 tablespoons soy sauce |
2 tablespoons hoisin sauce |
3 slices fresh ginger (peeled about 1/4-inch thick) |
3 garlic cloves (minced) |
1 tablespoon sesame oil |
2 teaspoons cornstarch |
2 teaspoons cold water |
1 tablespoon toasted sesame seeds (optional) |
6 frozen boneless skinless chicken breast halves (do not thaw) |
Directions:
1. In a zip lock bag, combine the orange juice, honey, soy sauce, hoisin sauce, ginger, garlic, and sesame oil. One at a time, put the chicken in the bag, seal, and gently shake to coat with the sauce. Transfer the coated chicken to the slow cooker, then pour the remaing sauce over the chicken.
2. Cover and cook on low until the chicken is tender and cooked through 5-6 hours.
3. Transfer the chicken to a warm platter. Strain the sauce through a fine mesh strainer into a small saucepan. In a small bowl, stir together the cornstarch and cold water. Bring the sauce to a boil over high heat, add the slurry, and cook, stirring a few times until thickened, 1-2 minutes.
4. Pour some of the sauce over the chicken & pass the rest on the side. If desired, sprinkle the sesame seeds over the top.
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