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November 18, 2014

Chili Shoyu Chicken

I've been trying to use my slow cooker more, and I came across this recipe for Chili Soy Chicken with Bok Choy in the Woman's Day Magazine which I decided to try.  Although I didn't have Bok Choy and Ginger on hand, I simply used what I did have on hand, and the chicken came out really delicious!

Chili Shoyu Chicken (recipe credit Woman's Day magazine):

Ingredients:

  • 3 T shoyu
  • 1/2 c chicken broth or water
  • 3 T brown sugar
  • 2 T fresh lime juice
  • 2 to 3 t chili garlic sauce
  • 2 cloves garlic, chopped
  • 2 lbs boneless, skinless chicken thighs
  • 2 t cornstarch
  • 2 stalks green onions, sliced (optional)
  • Toasted sesame seeds (optional)
Directions:

  • In a 5- to 6-quart slow cooker, whisk together the chicken broth, shoyu, sugar, lime juice, and chili garlic sauce; stir in the garlic. 
  • Add the chicken to the slow cooker and cook 4 to 5 hours on high or 6 to 7 hours on low. 
  • In a small bowl, whisk together the cornstarch and 2 tablespoons of the cooking liquid, then stir the mixture into the slow cooker and cook for 20 minutes. 
  • Shred chicken and serve on rice; sprinkle with green onions and sesame seeds (optional)

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