I found this recipe a while ago on the internet and forgot to note who I got it from so I can give credit where credit is due. Once I find it I will update this post.
I am a fan of Teriyaki Chicken and decided to find a recipe that I can make instead of picking up take out. This recipe has a prominent hoisin sauce flavor, which I also really like, it is not the lighter sauce my local teriyaki place provides, however this recipe is really good.
I made it in the slow cooker, but it could be easily adapted to the stovetop (as I did below). I think the stovetop version will put the crispness on the chicken where the slower cooker provides moister pieces of chicken. How you cook it is really about your preference, and probably time availability.
This sauce might also make a really good marinade for a pork shoulder on the grill…yum!
The Ingredients:
- 4 boneless, skinless chicken breasts, cut into 1 inch cubes.
- 1/4 cup cornstarch
- 1 Tblsp. vegetable oil
- 1/2 cup hoisin sauce
- 2 Tblsp soy sauce
- 1/2 cup brown sugar
- 3 cloves garlic, minced
- 3 Tblsp. rice wine vinegar
- 1 tsp. sesame oil
- 1/4 tsp. dry ginger
- 1/2 tsp. crushed red pepper
- Optional Garnish: green onions, sesame seeds, additional red pepper flakes.
The SLOW COOKER Instructions:
- In a small mixing bowl, which together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and crushed red pepper.
- In a paper or plastic bag, add chicken and cornstarch. Toss until the chicken is completely coated in cornstarch. In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is lightly brown but not cooked through.
- Put chicken in the bottom of a slow cooker. Pour sauce on top of chicken in the slow cooker.
- Cook on low heat for 3-4 hours or until chicken is cooked through.
- Serve over rice* and garnish with green onions, sesame seeds and red pepper flakes if desired.
The STOVETOP Instructions:
- In a small mixing bowl, which together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and crushed red pepper.
- In a paper or plastic bag, add chicken and cornstarch. Toss until the chicken is completely coated in cornstarch. In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is browned and almost cooked through.
- Pour sauce on top of chicken letting the sauce heat as the chicken finishes cooking through.
- Serve over rice* and garnish with green onions, sesame seeds and red pepper flakes if desired.
Other Notes:
*Rice makes me sleepy and clouds my mind, so rice is not good for me at lunch. However, I really like this recipe and think it would be really good served over a cauliflower rice or broccoli.