As with most of you, I have time on my hands, so I broke out the slow cooker aka crock pot. I found a recipe online, but wanted to adjust it to be more Asian influenced, almost a Korean BBQ. It was very good and will definetly be on rotation for dinner.
What I really liked about it, was that it was packed with flavor, but not a sodium bomb. The flavors were balanced and blended well. I served it with steamed jasmine rice and broccoli.
Ingredients
2 lbs Chicken Thighs, boneless and skinless. Excess fat removed.
1 Tbsp Vegetable Oil
1/2 cup Catsup or Tomato Sauce
1/4 cup low sodium Soy Sauce
2 Tbsp Honey
2 Tbsp Hoisin Sauce
1 Tbsp Rice Vinegar
1 Tbsp Shaoxing Wine
1 Tbsp Sriracha
3-4 cloves Garlic, minced
2-3 inch piece of Ginger, peeled and grated.
1 tsp Toasted Sesame Oil
1/4 cup Green Onions, sliced
2 Tbsp Toasted Sesame Seeds
Lightly brown the chicken, then into the slow cooker with rest of ingredients, except green onions and sesame seeds.
Cook on high for 2-3 hours and sprinkle with sliced green onions, sesame seeds and sesame oil and serve over rice.
The Louisville Chef 