Sobrecoxas de frango na panela elétrica

Ingredientes

• 8 boneless skinless chicken thighs, (trimmed (about 2.5 lbs))
• 1/3 cup ketchup
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 Tbsp sriracha ((reduce for milder option))
• 2 tsp toasted sesame oil
• 1 Tbsp minced garlic
• 1 Tbsp peeled and minced fresh ginger
• 2 tsp rice vinegar
• 2 Tbsp cornstarch (+ 2 Tbsp water)
• Sliced green onions (and sesame seeds, for garnish (optional))

Modo de preparo

1. 1

   Place chicken thighs in a slow cooker (5 to 7 quart).

2. 2

   In a mixing bowl whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic and ginger. Pour mixture evenly over chicken thighs in slow cooker.

3. 3

   Cover and cook on low heat until cooked through and tender, about 3 to 4 hours (should register 165 °F in center).

4. 4

   Transfer chicken to a serving plate, cover with foil to keep warm.

5. 5

   Pour juices from slow cooker into a medium saucepan (you should have 2 cups liquid), add vinegar. Heat over medium heat and bring to a simmer.

6. 6

   Meanwhile in a small mixing bowl whisk together cornstarch with 2 Tbsp water until well blended. Pour mixture into sauce in skillet.

7. 7

   Simmer sauce, whisking constantly for 1 minute.

8. 8

   Pour sauce over chicken (or baste over chicken) and garnish with green onions and sesame seeds if desired.