Orange Hoisin Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Tablespoons frozen orange juice concentrate, thawed3 Tablespoons honey2 Tablespoons lite soy sauce2 Tablespoons hoisin sauce3 slices peeled fresh ginger, about 1/4 inch thick3 cloves garlic, minced or pressed1 Tablespoon sesame oil1 1/2 lb boneless skinless chicken breasts2 teaspoons cornstarch2 teaspoons cold water2 teaspoons sesame seeds
1. In a large bowl, combine the orange juice concentrate, honey, soy sauce, hoisin sauce, ginger, garlic, and sesame oil and mix well. Pour half the sauce into the bottom of a slow cooker that has been lightly sprayed with cooking spray. Layer the uncooked chicken breasts on top and top with remaining sauce.
2. Cover and cook on LOW 6 hours.
3. Remove chicken from slow cooker and set aside; keep warm.
4. Meanwhile, Pour liquid from slow cooker through a fine-mesh strainer and into a saucepan over medium heat. In a small bowl, combine the cornstarch and cold water and mix well. Once the sauce is simmering to a low boil, mix in the cornstarch mixture and stir constantly until the sauce mixture thickens, about 3 minutes.
5. Place each chicken breast on a place and spoon sauce over the top. Top with a sprinkling of sesame seeds and serve immediately.
Serving Size: Serves 5
2. Cover and cook on LOW 6 hours.
3. Remove chicken from slow cooker and set aside; keep warm.
4. Meanwhile, Pour liquid from slow cooker through a fine-mesh strainer and into a saucepan over medium heat. In a small bowl, combine the cornstarch and cold water and mix well. Once the sauce is simmering to a low boil, mix in the cornstarch mixture and stir constantly until the sauce mixture thickens, about 3 minutes.
5. Place each chicken breast on a place and spoon sauce over the top. Top with a sprinkling of sesame seeds and serve immediately.
Serving Size: Serves 5
Nutritional Info Amount Per Serving
- Calories: 267.2
- Total Fat: 8.3 g
- Cholesterol: 78.2 mg
- Sodium: 382.6 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 0.4 g
- Protein: 31.1 g
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