Takeout made from home? You guessed it! This Chinese dish is sure to make your mouth water and have you make more week after week!
Ingredients:
1/3 c. rice wine (or mirin)
1/3 c. low-sodium soy sauce
1/3 c. toasted sesame oil
1 tbsp. brown sugar
2 lb. boneless, skinless chicken breasts
8 cloves peeled garlic
1 1-inch piece fresh ginger, sliced into thin coins
4 c. frozen cooked white rice
Steamed broccoli, sliced scallion and sliced red chile, for serving
Instructions:
In small bowl, whisk together rice wine, soy sauce, toasted sesame oil, and brown sugar.
In 6-quart slow cooker bowl, layer chicken, soy mixture, garlic, and ginger. Cover bowl with lid and cook until chicken is tender, 5 to 6 hours on Low.
Transfer chicken to cutting board; shred and return to slow cooker bowl. Toss to coat in sauce. Serve chicken over rice with broccoli. Serve topped with scallions and chile.
Original recipe can be found at: Good Housekeeping
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