Love take out but not all the extra fat, salt and unpronounceable preservatives? Try this recipe at home and get your takeout fix without all the guilt.
Preparation Time: 10
Cooking Time: 240
Yield: 6 1/2 cup servings
Description:
This recipe comes together easily and served with sauteed veggies and rice makes a yummy complete meal.
Ingredients:
2-3 lb chicken thighs
1/2 cup low sodium soy sauce
1/2 cup of hoisin sauce
1/2 cup of finely diced onion
3 – 4 cloves minced garlic
4 green onions
2 tbs oil (olive)
1/2 cup of honey
pinch red pepper flakes (optional)
1 Tbs Cornstarch
1 Tbs Water
1/2 cup low sodium soy sauce
1/2 cup of hoisin sauce
1/2 cup of finely diced onion
3 – 4 cloves minced garlic
4 green onions
2 tbs oil (olive)
1/2 cup of honey
pinch red pepper flakes (optional)
1 Tbs Cornstarch
1 Tbs Water
Place chicken in crockpot on Low.
Set aside cornstarch, water and green onions. Mix everything else and pour over chicken.
Cook on low for 4 – 5 hours.
Remove chicken and shred. Cover to keep warm.
Pour sauce into a pot and add cornstarch and water (pre-mixed). Heat to a boil and simmer 5 minutes until thickened.
Pour over chicken and serve over rice and sauteed veggies. Garnish with sliced green onions (optional)
