Frango com glacê asiático na panela de cozimento lento

Ingredientes

• 2 pounds skinless boneless chicken breasts (or chicken thighs)
• 1/2 cup honey
• 1/2 cup butter (melted)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce (or extra hoisin sauce)
• 2 tablespoons rice wine vinegar (or cider vinegar)
• 6 cloves garlic (crushed)
• 1 teaspoon minced ginger
• 2 tablespoons green onions (sliced, scallions, divided)
• 1 tablespoon cornstarch (cornflour)
• 2 tablespoons water
• 2 teaspoons sesame seeds (to garnish)

Modo de preparo

1. 1

   Whisk together the honey, melted butter, soy sauce, oyster sauce, vinegar, garlic, ginger and half of the scallions in slow cooker bowl. Place chicken into the sauce, rotating to coat. Cover and cook for 3-4 hours on low setting. (Cook time depends on the thickness of your chicken.)

2. 2

   When the sauce is simmering (in the last hour of cooking time), whisk the cornstarch and water together in a small bowl until dissolved. Stir the cornstarch mixture into the sauce; change heat setting to high, mix it through and cover again to allow to thicken and continue cooking until the chicken is just beginning to fall apart.

3. 3

   Taste test, season with salt, pepper and sriracha if desired. Serve with steamed greens and rice; garnish with sliced green onions and sesame seeds.