Foto: RecipeGirl
Ingredients
- 1 cup + 1 1/2 tablespoons cornstarch, (divided)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 24 ounces boneless skinless chicken breasts, (cut into bite-sized pieces)
- 2 teaspoons canola or vegetable oil
- 1/2 cup low sodium soy sauce
- 1/3 cup low sodium chicken broth
- 1/4 cup honey
- 3 tablespoons rice wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon sesame oil
- 2 medium garlic cloves, (minced)
- 1/2 teaspoon minced fresh ginger
- 3 tablespoons cold water
- cooked rice, (for serving)
- sesame seeds and sliced green onions, (for garnish (optional))
Steps
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In a large zip-top bag, toss together 1 cup cornstarch, salt and pepper . Add the chicken to the bag, and give it a little shake until lightly coated. Remove the chicken from the bag, shaking off excess cornstarch, and discard the cornstarch mixture.
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In a large nonstick skillet, heat the oil over medium-high heat. Cook the chicken, about 2 to 3 minutes on both sides, then transfer to the slow cooker.
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In a medium bowl, whisk together the soy sauce, broth, honey, vinegar, lemon juice, zest, sesame oil, garlic and ginger and pour over the chicken. Cover and cook on low for 3 to 4 hours.
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About 30 minutes prior to serving, whisk together remaining 1 1/2 tablespoons cornstarch with water in a small bowl and stir into the slow cooker. Turn the heat to high and allow the sauce to cook and thicken up for 20 to 30 minutes.
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Serve over hot rice, and garnish with sesame seeds and green onions if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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