That’s why I was excited to find this recipe. It sounded so good to me – and yet we didn’t have all of the original ingredients, so we played around a little bit.
We ended up with something that takes a few minutes to throw together and then cooks on its own. There are no last minute items to do, which makes it especially great for those days when you have little time at home before dinner.
If you’re a fan of Asian food, this is definitely a recipe to try because it’s just as tasty as it is simple.
What’s your favorite busy-night dish?
Also shared at:
Slow Cooker Mongolian Chicken
2016-01-26 21:02:07
Serves 4
A tasty and healthy Oriental-style dish
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Nutrition Facts
Serving Size
203g
Servings
4
Amount Per Serving
Calories 318
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 96mg
32%
Sodium 1908mg
79%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
5%
Sugars 20g
Protein 38g
Vitamin A
102%
Vitamin C
3%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 lb skinless, boneless chicken breasts, cut into 1" pieces
- 1/2 c. soy sauce
- 1/4 c. cornstarch
- 1 clove of garlic, minced
- 1/3 c. brown sugar
- 2 grated carrots
Instructions
- Toss chicken with cornstarch. Set aside.
- Whisk sugar, water, soy sauce, and garlic together.
- Add liquid mixture to slow cooker.
- Add grated carrots and stir to combine.
- Stir chicken into slow cooker.
- Cook for 4 hours.
- Serve over rice with veggies.
Adapted from The Recipe Critic
Adapted from The Recipe Critic
A Nest in the Rocks http://anestintherocks.com/
Your recipe looks really amazingly easy and simple to do. The sort of dish you could pop in, in the morning and then come home to later on in the day. I’d have to experiment with the timings as I’m out at work for more than 4 hours, but I expect if you cooked it on low then it would be okay for longer?
Sally @ Life Loving
Hi, Sally! Yes, this is totally a leave-it-and-love-it-later dish. I don’t see why cooking it longer and slower would be a problem – it should just make the meat even more tender. I’d love to hear how it works out for you.
Thanks for stopping by the Nest!
Amy