Slow Cooker Mongolian Chicken takes almost no effort at all and you’ll LOVE the dinner you end up with. The leftover sauce is so good I often add a cornstarch slurry to it and cook it on the stove top to thicken it.
On top of the chicken of course, but also over rice the next day. I actually sometimes will use leftover rice and use this thickened sauce as s mix in for a quick fried rice.
SOME TIPS/TRICKS ABOUT THIS SLOW COOKER MONGOLIAN CHICKEN:
- I used spices instead of fresh ginger and garlic to mix things up and make this a true pantry recipe. I also found it had better texture in recipe testing as minced ginger tends to get chewy in an unpleasant way in the slow cooker.
- Dark brown sugar adds an extra depth of flavor because of added molasses. If you only have light brown sugar it will work too, but flavors won’t be as deep.
- I always use lite soy sauce to keep the sodium/salty flavor in check. Careful if using regular soy sauce.
- I keep the green onions out of this dish because they got a bit slimy in the slow cooker during testing. If you add them fresh in the last five minutes, I’m sure it would be delicious!
SLOW COOKER MONGOLIAN CHICKEN RECIPE
Slow Cooker Mongolian Chicken is a set it and forget it five ingredient recipe that is sweet, spicy, and full of garlic and ginger flavors!
INGREDIENTS
- 5 chicken thighs bone in and skin on
- 1/4 cup lite soy sauce low sodium
- 1/2 cup dark brown sugar
- 1/2 teaspoon ground ginger or 2 teaspoons ginger, minced
- 1/2 teaspoon garlic powder or 2 tablespoons garlic, minced
- sesame seeds and sliced green onions for garnish (optional)
INSTRUCTIONS
- Mix all the ingredients and set the chicken into the slow cooker skin side up.
- Cook on low for 8 hours or on high for 4 hours.
- Garnish with sesame seeds or green onions (optional).
Recipe Adapted : SLOW COOKER MONGOLIAN CHICKEN @ dinnerthendessert
0 Response to "SLOW COOKER MONGOLIAN CHICKEN"
Post a Comment