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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve over steamed rice to savor every bit of the sweet Asian glaze. This classic dish is a slow-cooker must-have on your weeknight meal planner. Ingredients:
1 tablespoon sesame oil |
8 bone-in chicken thighs (2 3/4 pounds), skinned |
cooking spray |
1/4 cup lower-sodium soy sauce |
2 tablespoons light brown sugar |
2 tablespoons fresh orange juice |
5 teaspoons hoisin sauce |
1 tablespoon minced peeled fresh ginger |
1 teaspoon minced garlic |
1 tablespoon cornstarch |
1 tablespoon cold water |
2 teaspoons toasted sesame seeds |
2 tablespoons sliced green onions |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.
2. Combine soy sauce and next 5 ingredients (through garlic); pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.
3. Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.
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