This recipe was a big hit with the family. They insisted that I make it again!
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)
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Amount per serving
- Calories: 310
- Calories from fat: 0.0%
- Fat: 11.6g
- Saturated fat: 2.4g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 3.6g
- Protein: 36.7g
- Carbohydrate: 12g
- Fiber: 0.6g
- Cholesterol: 148mg
- Iron: 2.3mg
- Sodium: 656mg
- Calcium: 34mg
- 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
- 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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