Mongolian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 3 tbsp Hoisen Sauce (by DRE1234) 24 tsp Splenda Brown Sugar Blend 8 tbsp No Name Soya Sauce Lower Sodium (by FATGURL2LOSE68) .50 cup (8 fl oz) Water, tap 2 tsp Ginger Root 2 tbsp Holland House Sherry Cooking Wine (by *CANDICE*) 1 dash Pepper, black .25 tbsp Asian Sweet Chili Sauce (by CARIBOO) 28 grams Corn Starch
place chicken in slow cooker
mix the rest of the ingredients together
pour half over the chicken
cook on high in the slow cooker for 3-4 hours until chicken is tender enough to shred
add the rest of the sauce to a saucepan and whisk in cornstarch and the rest of the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. add sauce and chicken back into slow cooker and mix together.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KMW987.
mix the rest of the ingredients together
pour half over the chicken
cook on high in the slow cooker for 3-4 hours until chicken is tender enough to shred
add the rest of the sauce to a saucepan and whisk in cornstarch and the rest of the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. add sauce and chicken back into slow cooker and mix together.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KMW987.
Nutritional Info Amount Per Serving
- Calories: 487.8
- Total Fat: 6.3 g
- Cholesterol: 146.3 mg
- Sodium: 1,586.0 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 0.1 g
- Protein: 55.5 g
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