Sunday, December 12, 2010

Orange Hoisin Chicken

Orange Hoisin Chicken
from My Kitchen Cafe

2 tablespoons frozen orange juice concentrate
¼ cup honey
2 tablespoons soy sauce
2 tablespoons hoisin sauce
3 slices peeled fresh ginger, about ¼-inch thick
3 cloves garlic, finely minced
1 tablespoon sesame oil
4 (about 1 1/2 to 2 pounds) boneless, skinless chicken breasts (can use frozen or fresh)
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon sesame seeds, toasted (optional)
Chopped green onions for garnish

1. In a small bowl, combine the orange juice concentrate, honey, soy sauce, hoisin sauce, ginger, garlic and sesame oil.
2. Pour the mixture into a resealable ziploc-type bag. Add the chicken breasts and coat with the sauce.
3. 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 about 5 to 7 hours.
4. Transfer the chicken to a plate and cover with foil to keep warm.
5. 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 cornstarch slurry and cook, stirring a few times, until thickened, 1 or 2 minutes.
6. Pour some of the sauce over the chicken and pass the rest at the table. Serve the chicken over rice garnished with sesame seeds and green onions.

*This was a yummy, moist chicken and super easy! I actually shredded the chicken and found that more appealing than whole chicken breasts. This had a wonderful flavor!

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