Monday Meals: Mongolian Chicken

What we're about to say is going to blow your mind. Seriously, guys... please sit down for this one. Prepare yourselves. Maybe get a glass of cold water, or a paper bag to breathe in and out of? 

We'll give you a minute. 

Ready? 

Ok. The Wisconsin Test Kitchen just made THE BEST chicken dish ever in the slow cooker. Seriously. THE BEST. As a rule, we try not to cook chicken too much in the slow cooker; chicken breasts turn out dry and have the texture of a rubber band. Most recipes just don't seem to get the cook time right, and we always end up with a dinner that's just so-so. 

Until last week. 

We've been on a Chinese food in the slow cooker kick lately (seriously guys, have you tried the Beef & Broccoli? It's stupid good); so we thought we'd try a new chicken recipe for a change. Change is good. It's real good. 

Mongolian Chicken
Recipe courtesy of: Carlsbad Cravings

INGREDIENTS
1 1/2 -2 pounds boneless, skinless chicken thighs
1 1/2 tablespoons cornstarch

Mongolian Sauce
1/2 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar, packed
2-4 tablespoons Asian sweet chili sauce (like Mae Ploy)*
2 tablespoons sweet Japanese rice wine or dry sherry
1 tablespoon quality hoisin sauce like Lee Kum Kee or Kikkoman**
2 teaspoons freshly grated ginger
1 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons sriracha/Asian hot chili sauce for more heat (optional)***

INSTRUCTIONS

Add chicken to the bottom of your slow cooker.

Whisk together all of the Mongolian Sauce ingredients and pour 1/2 cup over chicken. 

Refrigerate the rest of the sauce. Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred.

When chicken is tender, remove to a cutting board and shred.
Meanwhile, add reserved Mongolian Sauce to a small saucepan and whisk in 1 1/2 tablespoons cornstarch followed by all the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.

Let cook an additional 30 minutes on low to absorb sauce. Taste and add additional Asian Sweet Chili Sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.

Do yourself a favor, and add this to your weekly dinner rotation ASAP. Your family will thank you! 

Stay Cool,

The Cool Dads Crew