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This recipe is based loosely on two of my other recipes: Slow Cooker Mongolian Beef and Slow Cooker Spicy Orange Chicken. It’s a great recipe if you want to have Chinese takeout at home. The recipe uses frozen stir fry vegetables. Mongolian beef usually has carrots in it, but I like the addition of broccoli and snap peas in this version. You can get a steam-in-bag version, or steam them on the stovetop. A Couple Cooks has a good post on how to steam vegetables. I usually do mine right from frozen and don’t thaw first. I didn’t include instructions for cooking the rice. Love & Lemons has a good post about how to cook rice.
Slow Cooker Mongolian Chicken
- 3 boneless skinless chicken breasts cut into bite sized pieces
- 3 tbsp cornstarch
- 1 package frozen stir fry vegetables 12 oz. bag, steam-in-bag type recommended
- 1 cup white rice uncooked
- 2 tsp sesame oil
- ⅓ cup brown sugar
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ cup low sodium soy sauce
- ¼ tsp sriracha
- ¼ cup water
- Whisk together ingredients for sauce and set aside.
- Place cornstarch and chicken pieces in a large bowl. Stir until all pieces of chicken are coated in cornstarch. Add sauce. Stir until all pieces of chicken are coated in sauce.
- Transfer chicken with sauce to slow cooker. Cook on low for about 2 hours.
- About 30 minutes before the chicken is done, begin preparing the rice and vegetables. Cook the rice according to the package instructions (or your go-to method) and steam the vegetables.
- Serve the chicken and vegetables over rice.
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