Crockpot Sticky Sesame Ginger Chicken.
Ingredients
- 2 pounds chicken breasts or thighs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground ginger
- black pepper
- 2 tablespoons all-purpose or gluten-free flour
- 1/2 cup tamari/soy sauce
- 1/3 cup pomegranate juice
- 2 tablespoons honey
- 1 tablespoon molasses
- 1 tablespoon creamy peanut butter
- 1 teaspoon chili flakes
- 1 tablespoon pickled ginger
- 3/4 pound brussels sprouts, halved
- 1 tablespoon toasted sesame oil
- rice, sesame seeds, and green onions, for serving
- 1 cup pomegranate arils
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Instructions
- 1. In the bowl of your crockpot, add the chicken, garlic powder, onion powder, ginger, and pepper. Toss to coat. Add the flour and toss again.
- 2. To the crockpot, add the tamari, pomegranate juice, honey, molasses, peanut butter, chili flakes, and pickled ginger. Stir it all together. Add the Brussels sprouts and sesame oil. Cover and cook on low for 3-4 hours or on high for 2 hours.
- 3. Crank the heat on the slow cooker to high. Remove the lid, stir, and shred the chicken. Cook for 20 minutes to thicken the sauce.
- 4. Serve the chicken, Brussels sprouts, and sauce over bowls of rice topped with pomegranate arils, green onions, and sesame seeds. Enjoy!
- 1. Preheat the oven to 425° F.
- 2. In a rectangular baking dish, add the chicken, garlic powder, onion powder, ginger, and pepper. Toss to coat. Add the flour and toss again.
- 3. Add the tamari, pomegranate juice, honey, molasses, peanut butter, chili flakes, and pickled ginger. Stir it all together. Add the Brussels sprouts and sesame oil. Cook for 25-30 minutes, or until the chicken is thoroughly cooked and coated in sauce.
- 4. Serve the chicken, Brussels sprouts, and sauce over bowls of rice topped with pomegranate arils, green onions, and sesame seeds. Enjoy!
Source
Original recipe: View Original
