Sesame-Ginger Chicken

Oxmoor House
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.

Yield:

4 servings (serving size: 2 chicken thighs, 1/3 cup sauce, 1/2 teaspoon sesame seeds, and 1 1/2 teaspoons green onions)

Recipe from

Nutritional Information

Calories 310
Caloriesfromfat 0.0 %
Fat 11.6 g
Satfat 2.4 g
Monofat 4 g
Polyfat 3.6 g
Protein 36.7 g
Carbohydrate 12 g
Fiber 0.6 g
Cholesterol 148 mg
Iron 2.3 mg
Sodium 656 mg
Calcium 34 mg

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

Preparation

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.

Note:

Cooking Light Slow Cooker Tonight

September 2012