Crock-Pot Asian Chicken with Stir Fried Sesame Pea Pods
Crock-Pot Asian Chicken with Stir Fried Sesame Pea Pods
This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are my own.
This Crock-Pot Asian Chicken with Stir Fried Sesame Pea Pods is a delicious, no hassle dinner that the entire family will enjoy.
I posted a status of Facebook a few weeks ago about how excited I am that Crock-Pot season is around the corner. I was surprised at the mixed response! Some people are oober excited about it and other want to hold on to summer just a little bit longer.
I’ve got the fix. Crock-Pot recipes during summer! Why the heck not?
The one thing I always use in my Asian-inspired recipes is Nakano Rice Vinegar. It really is the perfect addition to any marinade or sauce. It gives it a bit of a tang and really helps bring out the flavor of the sauce!
In this case, I mixed all of my favorite flavors- Nakano rice vinegar, soy sauce, orange juice, garlic, hoisen sauce. Ummmm numm!
Crock-pot recipes are a savior for pretty much anyone. I work from home and still find crock-pot recipes to be my go-to. They are so hands off and there is SO MUCH FLAVOR! This Asian Chicken turned out extremely flavorful because essentially it was baking in saucy goodness for 8 hours! The word I am looking for is “infused.”
The absolutely simplest, most delicious pea pods you will ever make. They only call for a few ingredients- sesame oil, pea pods, garlic salt, soy sauce, and sesame seeds. Bada-bing-bada-boom!
Ingredients for Crock-Pot Asian Chicken with Stir Fried Sesame Pea Pods
chicken breasts
orange juice
garlic, minced
Nakano Rice Vinegar
hoisen sauce
tamari
cornstarch
pea pods
sesame oil
garlic powder
soy sauce
sesame seeds
These would even be a delicious snack sans the chicken!
In case you are wondering, I served this dish with brown rice noodles. They are my absolute FAV. They cook super fast and are a great healthy substitution to white rice or any other noodle because they are 100% whole grain.
Place all ingredients (sans 2 tablespoons hoisen sauce, 1 tablespoon tamari, and 1 tablespoon of corn starch) in a large crock pot. Turn crock pot to low and let cook for about 8 hours. OR set crock pot to high and let cook for about 4 hours.
Check chicken to see if it is cooked all the way through. Remove chicken breasts from crock pot and use 2 forks to shred.
Place shredded chicken breast back into crock pot. Place the remaining hoisen sauce and tamari in a small bowl and add a tablespoon of cornstarch. Whisk with a fork.
Create a pool of sauce in the crock pot and pour new sauce into crock pot sauce. Whisk again until the cornstarch is all the way dissolved. Then, toss the shredded chicken breast in the sauce.
Let cook for 30 minutes before serving.
Place 1 tablespoon of sesame oil in a frying pan and let heat for a minute or so. Add in pea pods and sautee for about 2-3 minutes. Then, add in garlic powder and soy sauce and continue to sautee until the pea pods reach desired consistency. Garnish with sesame seeds.