August 13, 2008

Crockpot Recipe

I had a couple of nice comments on Menu Planning Monday asking if I could post a couple of recipes. Here's the first one. I will try to post the Japanese Style Beef Curry Rice recipe soon!

Orange Hoisin Chicken
(from "Not Your Mother's Slow Cooker Cookbook")
2 Tbsp. frozen orange juice concentrate, thawed
1/4 c. honey
2 Tbsp soy sauce
2 Tbsp. hoisin sauce
3 slices fresh ginger, minced or pressed
1 Tbsp. sesame oil
6 frozen boneless, skinless chicken breasts (do not thaw)
2 tsp. cornstarch
2 tsp. cold water
1 Tbsp. sesame seeds (optional), toast in a dry skippet over medium heat until fragrant

In a zippered top plastic bag, combine the orange juice concentrate,
honey, soy sauce, hoisin sauce, ginger, garlic, and sesame oil. One at a
time, put the chicken pieces in the bag, seal, and gently shake to coat
with the sauce. Transfer the coated chicken to the slow cooker, then pour
the remaining sauce over the chicken. Cover and cook on LOW until the
chicken is tender and cooked through 5 to 6 hours. Transfer the chicken
to a warm platter. Strain the sauce through a fine mesh strainer into a
small saucepan. In a cup or small bowl, stir together the cornstarch
and cold water. Bring the sauce to a boil over high heat, add the slurry,
and cook, stirring a few times, until thickened, 1 to 2 minutes. Pour
some of the sauce over the chicken and pass the rest on the side. If
desired, sprinkle the sesame seeds over the top.

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