Sesame Ginger Chicken

Add a pungent flavor to regular chicken with ginger that’s made in slow-cooker – perfect for Asian-style dinner.

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Servings 6

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( 4 ) Ratings

4 Ratings

5 Stars 20%

4 Stars 40%

3 Stars

2 Stars

1 Stars 20%

Member Reviews ( 2 )

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ingredients 12
Prep Time 15 min
Total Time 6 hr 30 min

Ingredients

12: boneless skinless chicken thighs (about 2 lb)

1: bag (16 oz) ready-to-eat baby-cut carrots, cut in half lengthwise

2: tablespoons grated gingerroot

1/2: cup Progresso® chicken broth (from 32-oz carton)

1/4: cup honey

2: teaspoons sesame oil

1: teaspoon dried minced garlic

1/4: cup soy sauce

3: tablespoons cold water

3: tablespoons cornstarch

1: tablespoon sesame seed, toasted

2: green onions, sliced with tops

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Directions

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add carrots; sprinkle with gingerroot. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over chicken and carrots.
2 Cover; cook on Low heat setting 6 to 8 hours.
3 With slotted spoon, remove chicken and carrots to serving platter; cover to keep warm. Strain cooking liquid; pour into 1-quart saucepan. In small bowl, mix soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.
4 To serve, pour sauce over chicken and carrots. Garnish with sesame seed and onions.

EXPERT TIPS

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Expert Tips

Add 2 stalks celery (sliced), 1/2 red bell pepper (cut into 1/2-inch strips) or 1 jar (4.5 oz) Green Giant® sliced mushrooms (drained) with the carrots.

To toast sesame seed, which enhances its flavor, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 810mg; 810%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 2g 2% Sugars 16g 16% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 260%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 20%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Bevrs

report Posted Dec. 7, 2011 5:47 PM

I have to agree with JanetMurphy, below. This was a huge disappointment. The chicken was certainly well done, even though I cut it short by an hour (although I had the heat setting to high for one of the 5 hours), and moist, especially for white meat, and the carrots absorbed the gingerroot nicely, but there wasn't sufficient seasoning. It needed salt and more Asian flavor. I could be at fault since I substituted Ponzu soy sauce for "regular" (which disagrees with my tummy). I served it with wild rice mix, which was awesome, but hubby said, although he enjoyed it, Shake-n-Bake is better.

JanetMurphy

report Posted Jul. 9, 2011 10:35 AM

We did not like this dish at all. Will never make it again.