Slow-Cooked Asian Chicken Recipe
Slow-Cooked Asian Chicken Recipe photo by Taste of Home

Slow-Cooked Asian Chicken Recipe

Publisher Photo
Extremely tender chicken is smothered in a dark, flavorful sauce in this easy and elegant entree. It's so nice to find another tantalizing way to serve chicken. Sprinkled with almonds, this is a dish I proudly serve to family or guests. -Ruth Seitz, Columbus Junction, Iowa
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 4-6 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 tablespoons canola oil
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1/4 cup slivered almonds

Nutritional Facts

1 serving equals 381 calories, 23 g fat (5 g saturated fat), 102 mg cholesterol, 907 mg sodium, 6 g carbohydrate, 1 g fiber, 35 g protein.

Directions

  1. In a large skillet over medium heat, brown the chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken.
  2. Cover and cook on low for 5-6 hours or until chicken juices run clear. Remove chicken to a serving platter sprinkle with almonds. Yield: 4-6 servings.
Originally published as Slow-Cooked Asian Chicken in Taste of Home December/January 1998, p39

Nutritional Facts

1 serving equals 381 calories, 23 g fat (5 g saturated fat), 102 mg cholesterol, 907 mg sodium, 6 g carbohydrate, 1 g fiber, 35 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Slow-Cooked Asian Chicken

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (3)
3 Star
 (3)
2 Star
 (3)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 20, 2012

"My family loved this. I doubled the sauce and it turned out excellent!"

MY REVIEW
Reviewed Nov. 1, 2012

"This was a bit too strong for me."

MY REVIEW
Reviewed Oct. 8, 2012

"Yummy and very easy!"

MY REVIEW
Reviewed Aug. 19, 2012

"Add unsalted peanuts to give it something extra, it was great!"

MY REVIEW
Reviewed Jul. 19, 2012

"I marinated cut up chicken breasts about two hours prior to cooking. Some changes:1.Double the sauce recipe, only using half to marinate. Refrigerate the rest for later.2.Cook chicken in slow cooker on low for 2-3 hours, then switch to warm.3.To thicken the sauce, mix 1/3 cup cold water with 1 tablespoon corn starch. Add to a small sauce pan and stir over medium heat until thickened. Add the contents from the slow cooker and keep warm until served.4.Sprinkle with toasted sesame seeds prior to serving.Overall, very tasty and will make again. Thanks to all the previous reviewers who helped me make these changes."

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