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This has a Asian flavor (we think) you can make this in a slow cooker, take the chicken breasts from the freezer, put in the marinade and then directly into the Crock Pot.
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The range of taste....the sweet from the honey -- the rich hoision and soy sauces w/the ginger/garlic and sesame oil gives this sauce a really nice blend of flavors. This has a *nuttiness* with the dry sherry -- we think this just adds a deeper very flavorful (dimension, if you will) all its own.
2 tablespoons frozen orange juice concentrate, thawed
3 cloves garlic, pressed or minced
2 tablespoons dry sherry
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons hoisin sauce
3 slices ginger root, about 1/4-inch thick each
1 tablespoon sesame oil
6 frozen, boneless, skinless chicken breast halves (do not thaw)
2 teaspoons cornstarch
2 teaspoons cold water
2 tablespoons sliced scallions, for garnish
In large zip-lock plastic bag, combine orange juice concentrate, garlic, sherry, honey, soy sauce, hoisin sauce, ginger and sesame oil.
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Put chicken pieces in the bag one at a time, seal and gently turn to coat with sauce.
Transfer coated chicken pieces to ceramic insert of a slow cooker. Pour remaining sauce from bag over chicken. Cover and cook on LOW until chicken is tender and cooked through, about 5 hours.
Transfer chicken to platter.
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Strain sauce through a fine-mesh strainer into a small saucepan.
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In a cup or small bowl, stir together the cornstarch and
cold water.
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Bring sauce to a boil over high heat, add cornstarch mixture, and cook, stirring with whisk, until sauce thickens slightly, about 2 minutes. Pour sauce over chicken. Garnish with scallions. Orange Hoisin Chicken will serve 6.