Mongolian Chicken Delight in a Slow Cooker

Description

Experience the rich flavors of Mongolian cuisine right at your dinner table with this easy-to-make Mongolian Chicken Delight. This dish combines juicy, tender chicken thighs with the crisp freshness of broccoli, all slow-cooked in a sensational blend of savory and slightly spicy sauce. Ideal for those looking to spice up their dinner routine, this meal will bring a hearty joy to your culinary repertoire.

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 grated ginger
• 4 cloves garlic, minced
• 1-2 teaspoons Sriracha (adjust to desired spiciness)
• 2 tablespoons water (additional for cornstarch mixture)
• 1 tablespoon cornstarch
• 3 cups broccoli, cut into florets
• Sesame seeds for garnish (optional)

Step-by-step Directions

1. Prepare the Slow Cooker

Place the chicken thighs in the bottom of the slow cooker.

2. Combine the Ingredients

In a medium bowl, mix together the soy sauce, 1/2 cup water, brown sugar, sesame oil, rice wine vinegar, hoisin sauce, ginger, garlic, and Sriracha to create the sauce.

3. Cook the Chicken

Pour the previously prepared sauce mixture over the chicken in the slow cooker. Set the cooker to low and let it cook for 2-3 hours.

4. Prep the Sauce

After the chicken is cooked, remove it from the slow cooker and let it rest. Meanwhile, pour the liquid from the slow cooker into a small saucepan.

5. Thicken the Sauce

Mix 2 tablespoons of water with the cornstarch to form a slurry, then gradually whisk this into the saucepan. Cook over high heat until the sauce thickens and starts to bubble, stirring constantly.

6. Combine and Finish Cooking

Shred the rested chicken and return it to the slow cooker. Add the thickened sauce and the broccoli florets, tossing everything to ensure it is well coated. Cook on low for an additional 30 minutes, or until the broccoli is tender.

Servings & Preparation Time

This recipe serves approximately 4-6 people. Preparation time is about 15 minutes, with a total cooking time of about 3 to 3.5 hours.

Tips for Storage & Reheating

• To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
• To Freeze: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• To Reheat: Warm leftovers gently in a microwave or on the stove over medium heat, adding a few tablespoons of water if the sauce has thickened too much during storage.

Conclusion

This Mongolian Chicken Delight is not just a meal; it’s a flavorful journey. Its alluring blend of sweet, salty, and spicy flavors, combined with the ease of preparation in a slow cooker, makes it a perfect choice for any night of the week. Garnish with sesame seeds to elevate its aesthetic and flavor, creating a dining experience that is both gratifying and delightful.

Mongolian Chicken Delight in a Slow Cooker

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• Author: Dulcia
• Total Time: 26 minute
• Yield: 4-6 servings 1x

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Description

Experience the rich flavors of Mongolian cuisine right at your dinner table with this easy-to-make Mongolian Chicken Delight. This dish combines juicy, tender chicken thighs with the crisp freshness of broccoli, all slow-cooked in a sensational blend of savory and slightly spicy sauce. Ideal for those looking to spice up their dinner routine, this meal will bring a hearty joy to your culinary repertoire.

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Ingredients

Scale 1x2x3x

• 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 grated ginger
• 4 cloves garlic, minced
• 1–2 teaspoons Sriracha (adjust to desired spiciness)
• 2 tablespoons water (additional for cornstarch mixture)
• 1 tablespoon cornstarch
• 3 cups broccoli, cut into florets
• Sesame seeds for garnish (optional)

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Instructions

1. Prepare the Slow Cooker: Place the chicken thighs in the bottom of the slow cooker.
2. Combine the Ingredients: In a medium bowl, mix together the soy sauce, 1/2 cup water, brown sugar, sesame oil, rice wine vinegar, hoisin sauce, ginger, garlic, and Sriracha to create the sauce.
3. Cook the Chicken: Pour the previously prepared sauce mixture over the chicken in the slow cooker. Set the cooker to low and let it cook for 2-3 hours.
4. Prep the Sauce: After the chicken is cooked, remove it from the slow cooker and let it rest. Meanwhile, pour the liquid from the slow cooker into a small saucepan.
5. Thicken the Sauce: Mix 2 tablespoons of water with the cornstarch to form a slurry, then gradually whisk this into the saucepan. Cook over high heat until the sauce thickens and starts to bubble, stirring constantly.
6. Combine and Finish Cooking: Shred the rested chicken and return it to the slow cooker. Add the thickened sauce and the broccoli florets, tossing everything to ensure it is well coated. Cook on low for an additional 30 minutes, or until the broccoli is tender.

• Prep Time: 15 minutes
• Cook Time: 3 to 3.5 hours