Sesame-Ginger Chicken


I’ve been accumulating a few good recipes to keep over the past 2 months, and this one tops the list.  Not only is it a time-saver with the crock pot cooking, it’s just as good as leftovers!  I served over long-grain white rice. 


  • 1 tablespoon sesame oil
  • 8 bone-in chicken thighs (2 3/4 pounds), skinned
  • Cooking spray
  • 1/4 cup lower-sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons fresh orange juice
  • 5 teaspoons hoisin sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons sliced green onions


  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden.
  2. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.
  3. Combine soy sauce and next 5 ingredients (through garlic); pour over chicken.
  4. Cover and cook on LOW for 2 1/2 hours or until chicken is tender.
  5. Transfer chicken to a platter; keep warm.
  6. Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids.
  7. Bring cooking liquid to a boil over medium-high heat.
  8. Combine cornstarch and 1 tablespoon cold water in a small bowl.
  9. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil.
  10. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken.
  11. Sprinkle with sesame seeds and green onions.
  12. Enjoy!


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