Crock-Pot Asian Chicken with Stir Fried Sesame Pea Pods
Yield: 6 servings
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Prep Time: 10 minutes
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Cook Time: 8 hours, 30 minutes
Ingredients
Chicken
- 6 chicken breasts, boneless and skinless
- ¼ cup orange juice
- 1 Tbsp. garlic, minced
- 2 Tbsp. NAKANO® Seasoned Rice Vinegar
- 3 Tbsp. hoisin sauce + 2 Tbsp., divided
- 1 Tbsp. tamari + 1 tsp., divided
- 1 Tbsp. cornstarch
For the Pea Pods
- 1 lb. pea pods, fresh
- 1 Tbsp. sesame oil
- 1-2 Tbsp. tamari or soy sauce
- 1 tsp. garlic powder
- 1 Tbsp. sesame seeds
Directions
- Place all chicken ingredients (sans 2 Tbsp. hoisin sauce, 1 Tbsp. tamari, and 1 Tbsp. of cornstarch) in a large crock pot. Turn crockpot to low and let cook for about 8 hours. Or, you can set crockpot to high and let cook for about 4 hours.
- Check chicken to see if it is cooked all the way through. Remove chicken breasts from crockpot and use 2 forks to shred.
- Place shredded chicken breast back into crockpot. Place the remaining hoisin sauce and tamari in a small bowl and add a Tbsp. of cornstarch. Whisk with a fork.
- Create a pool of sauce in the crockpot and pour new sauce into crockpot sauce. Whisk again until the cornstarch is all the way dissolved. Then, toss the shredded chicken breast in the sauce.
- Let cook for 30 minutes before serving.
- For the pea pods, place 1 Tbsp. of sesame oil in a frying pan and let heat for a minute or so.
- Add in pea pods and sauté for about 2-3 minutes.
- Then, add in garlic powder and soy sauce and continue to sauté until the pea pods reach desired consistency. Garnish with sesame seeds.
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