Slow Cooker Mongolian Chicken Recipe


1 1/2 - 2 pounds boneless skinless chicken breasts
1 1/2 tablespoons cornstarch

Mongolian Sauce
1/2 cup low sodium soy sauce
1/2 cup water
1/4-1/3 cup brown sugar, packed
2-4 tablespoons Asian weet chili sauce (like Mae Ploy) **
2 tablespoons sweet Japanese rice wine (may sub dry sherry)
1 tablespoon quality hoisin sauce (like Lee Kum Kee or Kikkoman)**
2 teaspoons freshly grated ginger
1/2 teaspoon salt plus more to taste
1/4 teaspoon pepper
1-3 teaspoons sriracha/Asian hot chili sauce for more heat, optional***

*Use 1/4 cup brown sugar for less sweet or if you aren't going to add very Sriracha.  You can always stir in more brown sugar at the end of cooking
** If you aren’t sure how much to add, you can start with less and stir in more at the end of cooking. I use 4 tablespoons (1/4 cup) Asian Sweet Chili Sauce and 1 teaspoon sriracha and it has a little kick but not too spicy in my opinion. If you have young children you will want to start with 2 tablespoons Asian Sweet Chili Sauce and probably omit the Sriracha.
***I use Kikkoman Mirin Aji Sweet Rice Wine - can be found in the Asian section of most grocery stores - I suggest googling it so you can spot it easily.
***I added 3 cups broccoli florets by adding 1/2 inch water to a microwave safe bowl along with broccoli, covering and microwaving for approximately 3 minutes to steam.


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