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SLOW COOKER or Instant Pot HONEY GARLIC CHICKEN
Nb persons: 4
Preparation time: 10 min
Source: Chef Savvy
|INGREDIENTS 6 boneless skinless chicken thghs (2 pounds)|
|½ cup||low sodium soy sauce|
|¼ cup||hoisin sauce|
|1 tablespoon||rice wine vinegar|
|1 teaspoon||sesame oil|
|1 teaspoon||ginger, grated|
|4 cloves||garlic, minced|
|2||scallions, sliced thin, divided (white parts for cooking, green for serving)|
|sesame seeds for garnish, if desired|
In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic and the white parts only of the scallions.
Marinate Chicken in ziploc bag in fridge or freezer/
SLOW COOKER INSTRUCTIONS:
Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken.
INSTANT POT INSTRUCTIONS:
Pour marinated chicken and sauce into instant pot. Cook on manual High 15 min (fresh thawed) or 25 min (frozen). Natural Pressure Release 5 min, then quick release.
Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred or slice it up with a knife.
Meanwhile take 3 tablespoons of the liquid out of the slow cooker and pour into a small bowl. Whisk in the cornstarch until smooth and clump free. Slowly add this mixture to the liquid in the cooker and whisk until thickened.
Add the chicken back to the cooker and toss to coat it with the sauce.
Serve immediately over rice with sesame seeds and green onions for garnish.
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