1 bag (16 oz) ready-to-eat baby-cut carrots, cut in half lengthwise
2 tablespoons grated gingerroot
1/2 cup Progresso® chicken broth (from 32-oz carton)
1/4 cup honey
2 teaspoons sesame oil
1 teaspoon dried minced garlic
1/4 cup soy sauce
3 tablespoons cold water
3 tablespoons cornstarch
1 tablespoon sesame seed, toasted
2 green onions, sliced with tops
Instructions
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add carrots; sprinkle with gingerroot. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over chicken and carrots.
Cover; cook on Low heat setting 6 to 8 hours.
With slotted spoon, remove chicken and carrots to serving platter; cover to keep warm. Strain cooking liquid; pour into 1-quart saucepan. In small bowl, mix soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.
To serve, pour sauce over chicken and carrots. Garnish with sesame seed and onions.
Originally Submitted
5/2/2013
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