Slow Cooker Chicken with Soy-Citrus Sauce
Votes: 1
Time: 7 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 424, total fat 7 G., saturated fats 2 G., proteins 37 G., carbohydrates 49 G., fiber 4 G., cholesterol 141 mg, sodium 955 mg, sugar 0 G.
Calories 424, total fat 7 G., saturated fats 2 G., proteins 37 G., carbohydrates 49 G., fiber 4 G., cholesterol 141 mg, sodium 955 mg, sugar 0 G.
Boneless, skinless chicken thighs are best for this Asian chicken recipe. After a long simmer in the sauce in a slow cooker, they turn out incredibly juicy and tender, infused with all the flavors of the sauce, with hints of umami, citrus, and spice. Serve with steamed rice noodles and watercress.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g boneless, skinless chicken thighs (5-6 pcs.)
- 1 orange, halved and thinly sliced
- 1 tbsp flour
- 0.5 tsp. grated lemon zest
- 0.5 cup sweet chili sauce
- 1 tbsp. lightly salted soy sauce
- 2.5 cm ginger root, peeled and finely chopped
- 3 cloves garlic, crushed
- 170 g of thin rice noodles
- 1 bunch watercress, tough stems trimmed, leaves coarsely chopped
- 1 tbsp chopped fresh cilantro
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Recipes with similar ingredients: chicken thighs, Oranges, rice noodles, chili sauce, ginger root, watercress, cilantro
Cooking the dish according to the recipe:
- Place orange slices in a 6-quart slow cooker. Combine the chicken in a large bowl with the flour, lemon zest, 1/4 teaspoon salt, and freshly ground black pepper to taste; add to the slow cooker, spreading it out in a single layer. Combine the chili sauce, soy sauce, ginger, and garlic in a bowl; pour over the chicken.
- Cover the slow cooker and cook on low for 7 hours. Then remove the lid and gently stir, breaking up the chicken into large pieces; let sit for 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the noodles and cook according to package directions. Drain and toss the noodles with the watercress.
- Season the chicken with salt and pepper. Serve over noodles, garnished with cilantro.
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