Orange Hoisin Chicken

From Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufman

2T frozen orange juice concentrate, thawed
1/4 c honey
2 T soy sauce
2 T hoisin sauce
3 slices peeled fresh ginger, about 1/4" thick (I used dry)
3 cloves garlic, minced or pressed
1 T sesame oil
6 individually frozen boneless, skinless chicken breast halves (do not thaw)
2 t cornstarch
2 t cold water
1T sesame seeds (optional), toasted in a dry skillet over medium heat until fragrant


1. In a zippered-top plastic bag, combining 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 remaining sauce over chicken. Cover and cook on LOW until the chicken is tender and cooked through, 5-6 hours.


2. 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 water. Bring the sauce to a boil over high heat, add the slurry, and cook, stirring a few times, until thickened, 1 or 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.


*Notes:

*I would mix the sauce in a bowl before putting it in the ziploc bag. I did not think it mixed very well in the bag. I had to really work it, initially and before each chicken dipping.

*I served this with white rice and broccoli balls (see other post).