Asian Chicken

Last Friday we invited our neighbor over for dinner.  I tried a new recipe from The Country Cook blog.  Yeah, I may become addicted to this blog.  So many recipes looked very tasty.  Bryce and I and Mrs. Lee liked this Asian Chicken.  I did it in the slow cooker, though the blog author says she sometimes marinates the chicken and grills it.

http://www.thecountrycook.net/2013/07/crock-pot-asian-chicken.html#more

Note:  This link does not go to the same recipe anymore.  Ugh!!  The recipe I made did not use pre-made popcorn chicken.  Oh well.  Life does go on.

5/5/2026

I found the recipe I printed out eons ago.  Here it is and I'll make some notes of what I've done.

1 (8 oz) jar Hoisin sauce

1/4 cup soy sauce

2 Tbsp Dijon mustard

2 Tbsp lemon juice

2 Tbsp sesame oil

1/2 tsp ground ginger

1 pound boneless, skinless chicken breast, cut into cubes

diced green onions (for serving)

Spray your slow cooker with cooking spray or use a liner.  In a medium bowl (or glass measuring cup), mix together the first 6 ingredients.  Whisk together well.

Mix diced chicken and sauce together in the slow cooker.  Cover and cook on low for about 4 hours.

Serve cooked chicken over rice & pour a bit of sauce over the chicken.  Sprinkle with a bit of diced green onion.

Notes:  

1. I've also tried this in the pressure cooker.  I cooked it on high pressure for 5 minutes.  I also decided there was enough sauce that we could have doubled the chicken for this amount of sauce.
2. Last weekend we tried this sauce as a marinade and then Jesse grilled the chicken.  He did an awesome cooking job and it was very tasty!  Teresa had a purchased teriyaki sauce that we squirted on our rice.  The sauce marinaded enough chicken to serve 9 adults, with a little piece of chicken left over.