Slow Cooker Mongolian Chicken Food
SLOW COOKER MONGOLIAN CHICKEN RECIPE
This Mongolian chicken recipe is sure to become a new favorite in your home. It's flavorful, bold, and super easy to make!
Provided by Sarah Olson
Categories Main Course
Time 5h15m
Number Of Ingredients 17
Steps:
- Cut chicken breast into cubes. Add to a large mixing bowl and toss with cornstarch, baking soda, salt, red pepper flakes, and black pepper.
- In a separate mixing bowl, combine water, rice wine vinegar, hoisin sauce, brown sugar, garlic, ginger, white onions, and sweet red peppers. Whisk, then pour into the bowl with chicken and toss to coat.
- Add ingredients to the slow cooker. Cook on low for 4.5 hours.
- After the 4.5 hours is up, stir in the broccoli florets. Cook an additional 30 minutes on high.
- Garnish with remaining red chili pepper slices, green onions, and sesame seeds. Serve with rice and enjoy!
Nutrition Facts : Calories 176 kcal, Carbohydrate 19 g, Protein 19 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 49 mg, Sodium 869 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
MONGOLIAN LAMB IN SLOW COOKER
Make and share this Mongolian Lamb in Slow Cooker recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 6h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make marinade:.
- In bowl combine soy sauce,sugar,egg,cornflour,soda bicarbonate and garlic.Add meat and leave in fridge ....2 hours or over night.
- )Make sauce:.
- In bowl mix 2 tablespoons of water,add chilli sauce,hoisin sauce,chinese five spice and ginger.
- In pan heat oil and fry onions,add meat and brown.Transfer meat into slow-cooker,pour the sauce,leek and cook until meat is soft.(3 - 4 hours on high ).
- Taste and see,if anything need to be added.Serve with rice.
Nutrition Facts : Calories 286.7, Fat 16.3, SaturatedFat 6.6, Cholesterol 112.7, Sodium 597.9, Carbohydrate 9.6, Fiber 1.2, Sugar 4.5, Protein 24.2
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- Whisk together all of the Mongolian Sauce ingredients and pour 1/2 cup over chicken. Refrigerate the rest of the sauce. Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred.
- Meanwhile, add reserved Mongolian Sauce to a small saucepan and whisk in 1 1/2 tablespoons cornstarch followed by all the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
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- In a large ziplock bag add cubed chicken and cornstarch. Shake to coat. Add olive oil, minced garlic, soy sauce, water, brown sugar, and carrots to the slow cooker. Stir ingredients. Add chicken and stir in sauce until coated.
- Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
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