Hoisin Chicken Meal (Print Version)
# Ingredients:
→ Sauce
01 -
80 ml chicken broth (low-sodium)
02 -
2 tablespoons fresh ginger, minced
03 -
30 ml honey or agave syrup
04 -
80 ml soy sauce (low-sodium)
05 -
80 ml hoisin sauce
06 -
½ teaspoon chili garlic paste
→ Protein
07 -
1 kg chicken thighs, boneless and skinless, trimmed of fat
→ Thickening Agent
08 -
2 tablespoons water
09 -
1 tablespoon cornstarch
→ Garnish
10 -
4 green onions, finely sliced
# Instructions:
01 -
Combine hoisin, soy, chicken broth, chili garlic paste, ginger, and honey (or agave) in a medium bowl. Stir everything until smooth and blended.
02 -
Place the chicken thighs in the bottom of your slow cooker in one layer. Pour the sauce mixture evenly over the top.
03 -
Cover the slow cooker. Cook on HIGH for about 1.5 to 2 hours, or choose LOW and cook for roughly 4 hours, until the chicken is completely tender.
04 -
Move the chicken from the slow cooker to a cutting board. Once it has cooled down a bit, shred it with forks or your hands.
05 -
Take the liquid from the slow cooker and pour it into a small pot. Mix water and cornstarch in another bowl to form a paste, then stir it into the liquid. Heat on medium, whisking often, until it thickens in about 4-5 minutes.
06 -
Put the shredded chicken back in the slow cooker or move it to a serving dish. Add ¾ of the thickened sauce and toss to coat. Save the extra sauce for serving.
07 -
Sprinkle the chicken with the green onion slices. Serve alongside stir-fried veggies or rice, using the leftover sauce on the side.
# Notes:
01 -
Points: 4 (WW Freestyle), 4 (Points+)
02 -
Keep extra sauce for pairing with rice or veggies if you'd like a complete meal.
03 -
For more heat, simply use more chili garlic paste.