7 chicken thighs (I used boned chicken thigh filets)
1/2 cup soy sauce
4 tablespoon light brown sugar
4 tablespoons orange juice
10 teaspoons hoisin sauce
2 tablespoons grated ginger (you can mince. I grate because my husband hates pieces of ginger. I know weird)
4 teaspoons minced garlic
1 tablespoon cornstarch
1 tablespoon cold water
2 teaspoon toasted sesame seeds (toast by cooking in dry pan for a couple minutes or until golden and fragrant)
2 tablespoons sliced green onion
3 cups cooked brown rice
Heat a large skillet over medium-high heat. Add oil to the pan and make sure it gets completely coated. Add chicken and cook each side until golden, this will take about 2-4 minutes. Place chicken in the slow cooker. **I used my 6 quart slow cooker.
Whisk together soy sauce, brown sugar, orange juice, hoisin sauce, ginger, and garlic. Add to slow cooker and make sure the chicken is coated with sauce.
Cook for 2 1/2 hours on low. Mine cooked perfectly with this time and temperature.
Remove chicken and set aside. Strain liquid into small saucepan and bring to a boil over low heat.
Whisk together cornstarch and cold water in a small bowl until combined. Add to sauce and whisk until blended. Return to a boil and cook for about 2 -3 minutes or until the sauce thickens.
Serve 1/3 cup sauce over 1 chicken thigh and 1/2 cup rice then sprinkle with toasted sesame seeds and sliced green onion.
This recipe can be made ahead completely and stored in the fridge or to put into the freezer and individual freezer meals. You can also turn this into slow cooker freezer kit by completing first two steps then storing in freezer bag in the freezer. Let it thaw for 24 hours in the refrigerator than continue with the rest of the steps.
Serving size: 1 chicken thigh and 1/2 cup brown rice with 1/7 of the sauce (about 1/3 cup) Calories: 367 Fat: 11 Carbohydrates: 36 Fiber: 2 Protein: 30
Recipe by Skinny Mom's Kitchen at http://www.skinnymomskitchen.com/2013/01/09/slow-cooker-sesame-ginger-chicken/