Sesame-Ginger Chicken

 

Yield:

4 servings (serving size: 2 chicken thighs, 1/3 cup sauce, 1/2 teaspoon sesame seeds, and 1 1/2 teaspoons green onions) 

Ingredients

1 tablespoon sesame oil

8 bone-in chicken thighs (2 3/4 pounds), skinned

Cooking spray

1/4 cup lower-sodium soy sauce

2 tablespoons light brown sugar

2 tablespoons fresh orange juice

5 teaspoons hoisin sauce

1 tablespoon minced peeled fresh ginger

1 teaspoon minced garlic

1 tablespoon cornstarch

1 tablespoon cold water

2 teaspoons toasted sesame seeds

2 tablespoons sliced green onions

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.
2. Combine soy sauce and next 5 ingredients (through garlic); pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.
3. Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.