Remember when I had that recipe fail {here}?  Well I was determined to get it right!  I found a great recipe and adapted a few things and it turned out just the way I thought it should.  The sauce was delicious!  It was thick and dark and gave the chicken a great flavor!   It had a hint of sweet to it and it was really unique to the other chinese dishes that I have made.  Because we all know that my family is obsessed with Asian inspired meals!  This turned out great!

Rating: 4 stars  Difficulty of Recipe: 2 stars
Review:  I used a crockpot liner to cook the chicken in.  It made the cleanup so easy and made the chicken so tender and full of flavor.  You can also make this recipe on the stovetop if you don't want to make it in a crockpot.  This was great and I will be making it again!


Ingredients:
  • 4 boneless skinless chicken breasts
  • 1/2 cup water
  • 3 T hoisen sauce
  • 2 T soy sauce
  • 1/2 cup brown sugar
  • 3 T ketchup
  • 1/4 tsp dry ginger
  • 1/2 tsp crushed red pepper (more or less to liking)
  • 1 T cornstarch
1.  In a mixing bowl, mix together water, hoisen sauce, soy sauce, brown sugar, ketchup, ginger, and crushed red pepper.
2. If you aren't using a liner for your crockpot, spray crockpot with cooking spray and add chicken.  Add sauce on top.
3.  Cook for 4-6 hours on low.  Remove chicken and cut into chunks.
4.  Whisk cornstarch in the sauce to thicken it up.  If it isn't quite to desired thickness, slowly add more cornstarch teaspoon by teaspoon.  But be careful because it can thicken up fast.  
5.  Add chicken back to the crockpot and allow to heat through for another 15 minutes.
6.  Serve over hot rice and garnish with toasted sesame seeds if desired.

You might also enjoy:


Stay up to date with The Recipe Critic!
Facebook | Pinterest | Twitter | Google +