Ingredients
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2½ pounds boneless, skinless Chicken
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½ cup Chicken broth
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3 tablespoons Hoisin Sauce
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2 tablespoons Soy Sauce
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½ cup packed light Brown Sugar
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3 tablespoons Ketchup
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1 teaspoon minced fresh Ginger
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1 teaspoon minced fresh Garlic
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1 teaspoon Sriracha
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½ teaspoon Red Pepper Flakes
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¼ teaspoon Sesame Oil
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1 tablespoon Cornstarch
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2 tablespoons Water
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Cooked white Rice
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1 tablespoon toasted Sesame Seeds
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1 Scallion
Directions
We love going to a local Chinese food restaurant on the weekend. The smells and tastes are always so inviting, and re-creating them at home is just as fun. A little bit sweet and a little bit spicy, this chicken dinner brings your takeout favorite home.
Steps
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1
Done
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Spray the insert of a 6-quart slow cooker with cooking spray. |
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2
Done
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In a large bowl, combine the chicken breasts, broth, hoisin sauce, soy sauce, brown sugar, ketchup, ginger, garlic, sriracha, red pepper flakes, and sesame oil and stir to mix well. Place in the slow cooker, cover, and cook on Low for 4½ hours. |
|
3
Done
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In a small bowl, stir together the cornstarch and water or broth until smooth. Stir into the chicken mixture, cover, and cook on High for 20 to 30 minutes more, until the sauce thickens. |
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4
Done
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Serve over white rice and garnish each serving with a sprinkle of sesame seeds and scallion. |
