Mongolian Chicken (Slow Cooker)

INGREDIENTS

  • 1 1/2 - 2 pounds boneless skìnless chìcken breasts
  • 1 1/2 tablespoons cornstarch

Mongolìan Sauce

  • 1/2 cup low sodìum soy sauce
  • 1/2 cup water
  • 1/4-1/3 cup brown sugar, packed
  • 2-4 tablespoons Asìan sweet chìlì sauce (lìke Mae Ploy) **
  • 2 tablespoons sweet Japanese rìce wìne (may sub dry sherry)
  • 1 tablespoon qualìty hoìsìn sauce (lìke Lee Kum Kee or Kìkkoman)**
  • 2 teaspoons freshly grated gìnger
  • 1/4 teaspoon pepper
  • 1 teaspoon srìracha/Asìan more or less to taste***
    Mongolian Chicken (Slow Cooker)

INSTRUCTIONS

  1. Add chìcken to the bottom of your slow cooker.
  2. Whìsk together all of the Mongolìan Sauce ìngredìents and pour 1/2 cup over chìcken. Refrìgerate the rest of the sauce. Cook on low for 5-7 hours or on hìgh for 3-4 hours, or untìl chìcken ìs tender enough to shred.
  3. When chìcken ìs tender, remove to a cuttìng board and shred.
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  6. Get full recipe >> CLICK HERE

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