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Sesame-Ginger Chicken

Oxmoor House

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

Nutrition 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

How to Make It

  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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