4 boneless skinless chicken breasts, cut into one inch cubes
1/4 cup cornstarch
1 tablespoon vegetable oil
1/2 cup hoisin sauce
2 T soy sauce
1/2 cup brown sugar
3 cloves garlic, minced
3 Tablespoons rice wine vinegar
1 teaspoon sesame oil
¼ tsp dry ginger or fresh grated ginger
½ tsp crushed red pepper (more or less to liking)
Optional garnish, green onions, sesame seeds, additional red pepper flakes
- In a mixing bowl add the chicken and cornstarch.
- Toss until the chicken is completely coated in the cornstarch.
- In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is lightly brown but not cooked throughout. Put in the bottom of a slow cooker.
- In a small mixing bowl whisk together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and crushed red pepper. Pour on top of chicken in the slow cooker.
- Cook on low heat for 3-4 hours or until chicken is cooked throughout. *see note
Serve over rice and garnish with green onions, sesame seeds and red pepper flakes if desired.
Notes: I like using fresh ginger root which you can find in your produce department. Whatever you don’t use can be placed in a baggie and frozen for months.
Because I am at work all day, I prepare the chicken and sauce the day before. I store them separately in the fridge over night and then toss it all in the crock in the morning. Even through the recipes says 4 hours, I usually have mine in the slow cooker all day while I’m at work and it’s still delicious.
It’s very easy to make variations of this. I have quickly stir fried fresh chopped celery and carrots and thrown them in just before serving. You could also add cashews to create a cashew chicken.