Description
Slow-simmered Mongolian Chicken Delight brings bold Asian flavors to your dinner table with tender chicken bathed in a rich, sweet-savory sauce. Hearty ingredients meld perfectly, delivering a comforting meal that satisfies deep hunger and delights taste buds.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) boneless skinless chicken thighs
Sauce Ingredients:
- 0.5 cup (120 milliliters) low sodium soy sauce
- 0.5 cup (120 milliliters) water
- 2 tablespoons light brown sugar
- 3 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon grated ginger
- 4 cloves garlic, minced
- 1–2 teaspoons sriracha (adjust to desired spiciness)
Thickening and Additional Ingredients:
- 1 tablespoon cornstarch
- 2 tablespoons water (additional for cornstarch mixture)
- 3 cups (approximately 300 grams) broccoli, cut into florets
- Sesame seeds for garnish (optional)
Instructions
- Position chicken thighs as a single layer along the base of the slow cooker, ensuring even distribution.
- Create a rich flavor base by whisking together soy sauce, water, brown sugar, sesame oil, rice wine vinegar, hoisin sauce, minced ginger, crushed garlic, and Sriracha in a mixing bowl until thoroughly combined.
- Cascade the prepared sauce over the chicken pieces, guaranteeing complete coverage across the meat.
- Configure the slow cooker to low temperature and allow the chicken to simmer and absorb flavors for approximately 2-3 hours until meat becomes tender and easily pulls apart.
- Extract the cooked chicken and transfer to a separate plate, letting it rest momentarily while preparing the sauce reduction.
- Transfer the remaining cooking liquid into a saucepan, heating over high intensity to concentrate the flavors.
- Craft a cornstarch slurry by blending water and cornstarch until smooth, then gradually incorporate into the simmering liquid to create a glossy, thickened sauce.
- Delicately shred the rested chicken using two forks, pulling the meat into succulent, bite-sized fragments.
- Return shredded chicken to the slow cooker, introducing broccoli florets and thoroughly coating everything with the newly developed sauce.
- Allow the mixture to meld together on low temperature for an additional 30 minutes, ensuring broccoli reaches perfect tenderness and absorbs the surrounding flavors.
Notes
- Slow cooking transforms tough chicken thighs into meltingly tender meat bursting with rich Asian-inspired flavors.
- Cornstarch slurry acts as a magical thickening agent, turning thin liquid into a glossy, restaurant-quality sauce.
- Hoisin and Sriracha bring complex sweet, tangy, and spicy notes that elevate this simple dish beyond ordinary weeknight meals.
- Cooking broccoli during the final 30 minutes ensures crisp-tender vegetables without losing their vibrant green color and nutritional value.
- Sesame oil and rice wine vinegar contribute authentic depth and brightness, creating a perfectly balanced sauce that coats every chicken morsel.
- Resting the chicken before shredding helps retain moisture, resulting in juicier and more succulent meat texture.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mongolian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg