This is a variation on the classic Mongolian Beef with a rich flavor that will not disappoint.
I combined parts of two different recipes I found to create this dish. I hope you like it as much as I did.
Slow Cooker Mongolian Chicken
Place the chicken in the bottom of a 4 quart or larger slow cooker.
In a medium bowl combine soy sauce, water, brown sugar, sesame oil, rice vinegar, hoisin sauce, ginger, garlic, and Sriracha sauce. Mix until well blended. Pour mixture into slow cooker and turn chicken to coat evenly.
Cook on High for 2 1/2 hours or Low for 5 1/2 hours.
Remove chicken from the slow cooker, leaving the sauce. Set slow cooker to High. Mix cornstarch and water to make a slurry, then add to the sauce. Whisk constantly until the sauce thickens. Add carrots and broccoli and stir to combine. Return chicken to the slow cooker.
Continue cooking 30 minutes or until broccoli is tender. Serve immediately. Garnish with sesame seeds or sliced green onion if desired.
- Amount Per Serving
- Calories 306
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Cholesterol 101mg34%
- Sodium 2065mg87%
- Potassium 525mg15%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.